Kappa Masala / Kerala-Style Tapioca Masala Recipe

Kappa Masala is a new dish for me.... Back home we always used to make Kappa Puzhugiyathu, or Kappa Curry and Kappa Mathi Puzhukku with ground coconut and spices in it... This kappa masala does not have coconut and it’s a dry preparation like mezhukkupuratti....This can be eaten as a snack on it’s own,with tea or as a side dish with boiled rice.... I am part of the Kerala Kitchen group on FB and I made this dish especially for the group.... This recipe was adapted from Edible Garden, who is hosting the Kerala Kitchen cookout this month. So here is how I made this very easy Kappa Masala...

Kappa Masala / Kerala-Style Tapioca Masala Recipe

Preparation time ~ 10 mints

Cooking time ~ 20 mints

Serves ~ 4-6

Ingredients:

5 cups of kappa or tapicoa, cubed (about 500 gm)
5 cloves of garlic, crushed
5 of dry red chillies
1 tbsp of coconut oil
1/2 tsp of black mustard seeds
1/2 tsp of split urad dal or uzhunnu parippu
1 strand of curry leaves, torn into pieces
1/4 tsp of turmeric powder

Method:

• Peel the tapioca and wash it thoroughly. Cut into rough cubes by driving the knife in and splitting it off the centre of the tapioca.
• Cook the tapioca in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins).
• Crush or coarsely grind the garlic and red chillies together in a mixy or pestle and mortar. 
• Heat oil and add the mustard seeds. When they pop, add the garlic-chilli paste along with the turmeric powder and fry for 10 seconds until fragrant. 
• Add the cooked tapioca, salt, and the curry leaves. Mix well and continue to stir until the spices coat the tapioca.
• Serve hot with a glass of tea or coffee as a snack or as a side dish for choru.

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