Kerala

Kappa puzhukku

Name: Kappa puzhukku
Total time: 45 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: Tapioca, about 1 kg whole, peeled and cubed; Water, for boiling; 3/4 cup fresh grated coconut; 5 shallots; 2 cloves garlic; 3 green chilli; 1/2 tsp cumin seeds; 1/2 tsp turmeric (ground turmeric); 1 tbsp coconut oil; 1/2 tsp mustard seeds; 3 sprigs curry leaves; Salt, to taste

Tapioca mashed with coconut, shallots and green chilli. Add fish curry and you have Kerala's soul food.

45 minTime

4 gProtein each

mildSpice

Kappa and meen2 chapters · 1 min read

Make it your way

Grandma's wayFresh kappa, crushed coconut and a coconut oil tempering.

The original

403kcalsame

4 gproteinsame

6 gfibresame

45minutessame

Kappa puzhukku, Kerala style.

Per serving, worked out from the ingredient table.

Ingredients

Tapiocaabout 1 kg whole, peeled and cubed

Waterfor boiling

Fresh grated coconut¾ cup

Shallots5

Garlic2 cloves

Green chilli3

Cumin seeds½ tsp

Turmeric (ground turmeric)½ tsp

Coconut oil1 tbsp

Mustard seeds½ tsp

Curry leaves3 sprigs

Saltto taste

Method

4 steps

1Peel tapioca, remove the woody core and cube. Boil in plenty of water until just soft, then drain the water.
2Add fresh water, turmeric and salt and cook until very soft. Drain well.
3Crush coconut, shallots, garlic, green chilli and cumin coarsely. Mix into the hot tapioca and mash roughly.
4Temper mustard and curry leaves in coconut oil and pour over.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Kappa puzhukku

Tapioca mashed with coconut, shallots and green chilli. Add fish curry and you have Kerala's soul food.

45 minTime

4 gProtein each

mildSpice

Kappa and meen2 chapters · 1 min read

Make it your way

Grandma's wayFresh kappa, crushed coconut and a coconut oil tempering.

The original

403kcalsame

4 gproteinsame

6 gfibresame

45minutessame

Kappa puzhukku, Kerala style.

Per serving, worked out from the ingredient table.

Ingredients

Tapiocaabout 1 kg whole, peeled and cubed

Waterfor boiling

Fresh grated coconut¾ cup

Shallots5

Garlic2 cloves

Green chilli3

Cumin seeds½ tsp

Turmeric (ground turmeric)½ tsp

Coconut oil1 tbsp

Mustard seeds½ tsp

Curry leaves3 sprigs

Saltto taste

Method

4 steps

1Peel tapioca, remove the woody core and cube. Boil in plenty of water until just soft, then drain the water.
2Add fresh water, turmeric and salt and cook until very soft. Drain well.
3Crush coconut, shallots, garlic, green chilli and cumin coarsely. Mix into the hot tapioca and mash roughly.
4Temper mustard and curry leaves in coconut oil and pour over.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kappa puzhukku

Make it your way

Ingredients

Method

Kappa puzhukku

Make it your way

Ingredients

Method

Make it a meal