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Kerala Kappa Masala – Tapioca Masala Recipe

I Love Tapioca  My mum used to make simple masala but most of the time does chips with it. I seldom buy this vegetable matter of fact it has been quite some time since I did this. Few weeks ago I joined a Face book group Kerala Kitchen who plan to cook dishes from Kerala. First one in the list was to make Kappa Masala.


This Kappa Masala Recipe was adapted from Edible Garden, who is hosting the Kerala Kitchen cookout this month. Slightly modified to my taste.

Ingredients:


Kappa or Tapioca or Kuchi valli kilangu – 3.5 Cups
Garlic – 6 Pods
Red Chillies – 4-6
Coconut oil – 2 teaspoon
Mustard seeds – 1/4 teaspoon
Urad Dhal – 1 teaspoon
Curry Leaves – 10
Grated Coconut – 2 tablespoon
Turmeric powder – 1/4 teaspoon
Salt per taste

Method:


Wash and peel the Tapioca. Cut them into 1 Inch cubes. Wash it well with the water (this will help to take out the starch in it)

Cook it with turmeric and salt. Drain the water

Using mixie make a coarse paste of garlic, Red chillies and coconut

Heat the kada add oil. When oil is hot add mustard seeds and let it pop. Add Curry leaves and urad dhal. fry till urad dhal is brown in color. Add cooked Tapioca and add crushed garlic and chilly paste. And mix it well. Cook for another min or 2 till the masala and tapioca mixes well.

Enjoy it

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21 Replies to “Kerala Kappa Masala – Tapioca Masala Recipe”

  12. Jannet Loves to Experiment
    Reply

    It is lunch time here. I am hungry. Looking at that Kappa and I pray" Lord send me some kappa". It is so perfectly done dear

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