Kappa (Tapioca) Puzhukku

Kappa (Tapioca) Puzhukku

This is another favourite of ours. This is our go to dish, when we are sick & want to have kanji. But why wait for it till you get sick ;). It can also be your lazy Sunday dish as breakfast/lunch. You can have it alone, which is how my husband likes.

Anitha Raju


  1. 2 Tapioca -
  2. 1/2 cup coconut Grated -
  3. 1 tsp Cumin seed -
  4. 2 to 3 chillies red -
  5. 1/2 tsp mustard seed -
  6. 1/2 tsp Turmeric -
  7. Curry leaves - some


20 mins
  1. Add Photo

    Wash the tapioca very well in water to remove the soil.

  2. Add Photo

    Cut the head and tail of the tapioca & cut into small logs. The length of the log could be the length of your index finger. You can see a fine outer skin in the vegetable. You will need to remove that.

  3. Add Photo

    Once removed, wash well again in water. Cut into small cubes and make sure to remove the inner root, if any exists.

  4. Add Photo

    Add turmeric & salt to taste into the cooker. Add the cut cubes, and fill the water to cover the cubes.

  5. Add Photo

    Pressure cook for 4 - 5 whistles.

  6. Add Photo

    Once the pressure subsides, mash the tapioca. Dont overmash it. I like small cubes of tapioca. So i mash 2 - 3 times

  7. Add Photo

    Add a little oil into a kadai, and explode mustard seeds, and curry leaves.

  8. Add Photo

    Add the mashed tapioca into the kadai.

  9. Add Photo

    Put grated coconut, red chillies, cumin seeds & a little water into a mixie & grind well.

  10. Add Photo

    Add the coconut mix into the kadai. Stir well.

  11. Add Photo

    Add water if necessary. I like it a little gooey gooey, so i add according to the gooeyness.

  12. Add Photo

    Serve with kanji/ eat it alone :)

Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords