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Kappa Puzhukku | Mashed Tapioca Recipe

Kappa Puzhukku | Mashed Tapioca – Cassava – Yuca Recipe

Kappa Puzhukku | Mashed Tapioca – Cassava – Yuca Recipe
5 from 1 vote
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Course: Main Course
Cuisine: Indian, kerala cuisine
Keyword: Kappa Puzhukku | Mashed Tapioca – Cassava – Yuca Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 817kcal
Author: Sumith Babu
Cost: £ 5

Ingredients

  • 1 kg Tapioca / kappa / cassava
  • 5 shallots (small onions)
  • 5 green chillies
  • 5 garlic cloves
  • 2 sprigs curry leaves
  • 1/4 tsp turmeric powder
  • 1/4 tsp cumin seeds
  • 3 tbsp coconut oil
  • 1/4 tsp mustard seeds
  • water (to cover the tapioca
  • 2 cups grated coconut
  • salt (to taste)

Instructions

  • Peel the thick brown and thin pink skin from the root and cut it into small bite sized pieces. Wash it well.



  •  Boil the tapioca pieces along with salt and a pinch of turmeric powder and cook for 10 minutes. Drain the water and keep it aside.



  • Grind together grated coconut, green chillies, turmeric powder, cumin seeds, garlic and shallots coarsely. Mash the cooked tapioca and add the ground mix and cook for some time.



  • Heat coconut oil in a pan, splutter mustard seeds and fry curry leaves. Add this to the tapioca mixture.



  • Kappa puzhukku is ready. Serve hot with fish curry or beef curry.



Nutrition

Calories: 817kcal | Carbohydrates: 116g | Protein: 7g | Fat: 39g | Saturated Fat: 34g | Sodium: 243mg | Potassium: 1028mg | Fiber: 14g | Sugar: 12g | Vitamin A: 70IU | Vitamin C: 83mg | Vitamin E: 1mg | Calcium: 74mg | Iron: 3mg