Tapioca (kappa) cooked with grated coconut

Tapioca (kappa) cooked with grated coconut

One of the favorite dishes in Kerala. The mere mention of it makes a Keralite drool. Its easy and you can have it with chilly chutney, fish or beef...



  1. 750 gms Tapioca skinned ,  roughly chopped , washed
  2. seasoning
  3. 1.5 cups coconut grated
  4. 1/2 teaspoon cumin seeds
  5. 1/4 teaspoon turmeric (optional)
  6. 2 - 3 chilly green
  7. 3 chilly dry red
  8. handful shallots sliced a
  9. 1/2 teaspoon mustard seeds
  10. 3 cloves garlic
  11. 2 sprigs curry leaves


30 mins
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    Cook the tapioca in a pot of water. Make sure the water level stands above the level of tapioca. You can check in between with a fork whether its cooked. Add salt after it comes to a boil. Do not reduce the flame much after it boils.

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    While it is getting cooked, prepare the seasoning.

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    Roughly crush the grated coconut, green chillies, garlic cloves and cumin seeds in a blender (add turmeric too if you prefer it to look yellow). just one quick spin, that's all. Keep aside.

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    In a pan, heat oil, splutter mustard seeds. Then add the sliced shallots, a little later dry red chillies and then curry leaves.

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    Once the shallots start to turn light brown, add the coconut mix and saute for a few minutes. It should not turn brown. Add a little salt.

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    In the meanwhile, once the tapioca is cooked, pour the water out and strain it.

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    Add the cooked tapioca to the seasoning and mix well.

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    Check for salt.

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    Have it served with green chilly/dry red chilly chutney or fish curry or beef curry.

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