Receta Kappa Masala / Kerala-Style Tapioca Masala Recipe

by Swapna

Kappa Masala is a new dish

for me.... Back home we always used to make Kappa Puzhugiyathu, or Kappa Curry and

Kappa Mathi Puzhukku with ground coconut and spices

in it... This kappa masala does not have coconut and it’s a dry preparation like

mezhukkupuratti....This can be eaten as a snack on it’s

own,with tea or as a side dish with boiled rice.... I am part of the Kerala

Kitchen group on FB and I made this dish especially for the group.... This recipe was

adapted from Edible Garden, who is hosting the Kerala Kitchen cookout this month. So

here is how I made this very easy Kappa Masala...

• Kappa Masala /
• Kerala-Style Tapioca Masala Recipe
• Preparation time ~ 10
• mints
• Ingredients:
• 5 cups of kappa or tapicoa, cubed (about 500 gm)
• 5 cloves of garlic, crushed
• 5 of dry red chillies
• 1 tbsp of coconut oil
• 1/2 tsp of black mustard seeds
• 1/2 tsp of split urad dal or uzhunnu parippu
• 1 strand of curry leaves, torn into pieces
• 1/4 tsp of turmeric powder

Method:

Peel the tapioca and wash it thoroughly. Cut

into rough cubes by driving the knife in and splitting it off the centre of the

tapioca.

Cook the

tapioca in a pan with enough water to cover it by an inch, until the pieces are

soft (about 10-15 mins).

Crush or coarsely grind the garlic and red

chillies together in a mixy or pestle and mortar.

Heat oil and add the mustard seeds. When they

pop, add the garlic-chilli paste along with the turmeric powder and fry for 10

seconds until fragrant.

Add the cooked tapioca, salt, and the curry

leaves. Mix well and continue to stir until the spices coat the tapioca.

Serve hot

with a glass of tea or coffee as a snack or as a side dish for choru.