Kappa – Yuca or Tapioca can be prepared in many ways. Back home in Kerala, we used to prepare Kappa in 3 different ways:
- Kappa Chenda – Plain Boiled Tapioca
- Kappa Vevichathu – Seasoned Tapioca with Grated Coconut
- Kappa Puzhukku – Simple Seasoned Tapioca
I often make Kappa Puzhakku since it’s easy and I don’t have to mess around with Coconuts
My husband likes Kappa in any form though I am not a great fan.
- Tapioca – 1 lb
- Shallots (Kunjulli) – 5
- Green Chillies – 3 or 4
- Crushed Garlic Cloves – 5 (A must)
- Dry Red Chillies – 3
- Curry Leaves – A sprig
- Turmeric Powder – 1/4 tsp
- Cumin (Jeerakam) Seeds/Powder – 1/4 tsp
- Oil – 1 tbsp
- Mustard Seeds – 1/4 tsp
- Salt – to taste
- Water – as needed
- Peel the thick brown and thin pink skin from the Yuca Root and cut it into small bite sized pieces. Wash it well.
- Boil the tapioca pieces along with salt and a pinch of turmeric until it is fork tender. (Some people double boil tapioca but the waxed tapioca I get here doesn’t need double boiling.)
- Drain the water and keep it aside.
- Heat oil in a pan and splutter mustard seeds.
- Add shallots, green chillies, garlic, red chillies, curry leaves and saute till the shallots begin to brown lightly.
- Add a pinch of turmeric and cumin and saute for a minute.
- Add the boiled tapioca pieces and mix well.
- You can mash the tapioca pieces lightly.
- Serve with Fish Curry, Chicken Curry or even Chilly Sauce Dip.
Tapioca though tasty, is a highly starchy food like potato and may lead to gastric problems. So it’s advised to add lot of garlic while preparing tapioca. Drink plenty of water after savoring delicious tapioca.