Monday, 10 February 2014

Tapioca Masala / Kerala Style Kappa Masala

Tapioca is widely consumed in the Indian state of Kerala usually as breakfast or in the evening. It is boiled (after skinning and cutting it into large cakes of about 6–8 cm long or into small 2 cm cubes) in water till properly cooked and the water is drained off. In Kappa Masala recipe, boiled tapioca pieces are spiced with coconut, red chilly flakes and seasonings. It's a easy and quick snack to make in the evening as an accompaniment to Tea/ Coffee

Preparation Time: 15 min
Cooking Time: 20 min
Yield : 2 Servings


  • 2 Cups of Kappa ( Skin removed and cut into cubes)
  • A pinch of turmeric powder
  • 3 Tablespoon grated coconut
  • 2 Red chillies
  • 1/2 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Urad Dal
  • 4 Curry leaves
  • salt as required
  • 2 pinches of hing / asafoetida
  • 1 Tablespoon Coconut Oil / Vegetable Oil


1. Pressure cook tapioca cubes with enough water and a pinch of turmeric powder and 1/2 teaspoon salt for just 2 whistles. Alternatively you can cook tapioca in a pan with turmeric and salt until they are soft and drain off water
2. In a small mixer jar grind together grated coconut and red chillies to a coarse paste
3. In a pan heat 1 tablespoon coconut oil. Add mustard seeds, when they pop add urad dal and sauté till they turn light golden color. Then add curry leaves and hing
4. Immediately add ground coconut and chilli paste and sauté for few seconds
5. Add boiled tapioca cubes and salt as required. Give it a quick stir and switch of flame
6. Serve hot

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