Kappa Puzhukku is a traditional dish of Kerala. Prepared in each and every home frequently. With hot and Spicy Fish curry (Meen Mulakittathu)or firey Kanthari chammanthi  perfect combination.

       It is my favourite dish. I can eat this as a lunch /dinner or as a snack. This is a dish, mom cooked often. I kind of really missed when I was in hostel. Whenever I use to come back home,  she used to prepare it frequently for me.

Kappa Puzhukku

INGREDIENTS:
Tapioca, cut into pieces - ½ kg
Turmeric- ½ teaspoon
Green chillies, chopped- 2
Jeera/ cumin seeds- ¼ teaspoon
Peppercorns – few (5-6)
Garlic- 1 clove
Salt- to taste
Curry leaves- 1 sprig
Dry red chilli-1-2
Oil- 2 teaspoon


PROCEDURE:
  • Boil some water to rolling hot in a deep pan add the tapioca pieces with some salt.
  • Cook till it cooks to a soft consisitency but not mushy. Drain the excess water and allow it to cool.
  • In a pan heat oil and add green chillies and fry for a minute. Then add the curry leaves and dry red chilli. Fry and switch off the gas.
  • Grind coconut, jeera, pepper, garlic in to a coarse paste (can add green cillies while grinding also)
  • Lightly mash the tapioca pieces and keep in a pan. Add the ground masala, turmeric and some water around half a cup. Cook this mixture till the raw garlic and turmeric smell leaves.
  • Add the fried curry leaves and chillies in this mixture. Cook for two three minutes and switch off the gas.
  • Serve with fish curry or chammanthi.
Notes:
  • Adding peppercorns in this recipe is optional.
  • Green chillies you can add while grinding also or while frying.
  • If you add at the time of grinding colour may slightly change.