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Kerala Kappa Masala: learn how to make this Kerala-Style Tapioca Masala or Kappa Masala which is different from the usual Kappaor tapioca recipes that are preparedin Kerala homes.
I am fortunate enough to live in a place where fresh tapioca (kappa in Malayalam, maravalli kizhangu in Tamil) is always available. While in most Kerala homes Kappa Puzhukku is the common dish made with tapioca, this Kappa Masala has been a regular in my home ever since I can remember. It’s not mushy like Kappa Puzhukku, but the tapioca pieces are boiled until soft and spiced mildly with red chillies and a good amount of garlic. It’s delicious on its own as a quick snack in the evenings with tea or an accompaniment to your breakfast.
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I hope you have fun cooking up this Kappa Masala Recipe.
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Kerala Kappa Masala
nags
Kappa masala is a Kerala-style tapioca masala dish which is easy to make and delicious to eat. This is usually a snack dish but you can also serve as a main with some chicken curry or vegetable curry on the side
5 from 2 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Mains
Cuisine Indian
Servings 5
Ingredients
- 5 cups of kappa or tapicoa cubed (about 500 gm)
- 5 cloves of garlic crushed
- 5 dry red chillies adjust to taste
- 2 tbsp of coconut oil
- 1/2 tsp of black mustard seeds
- 1/2 tsp of split urad dal
- 1 strand of curry leaves torn into pieces
- 1/4 tsp of turmeric powder
- Salt to taste
Instructions
Peel the tapioca and wash it thoroughly to remove any dirt and sand.
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 5 cloves of garlic and 5 red chillies together in a pestle and mortar.
Heat 2 tbsp coconut oil and add 1/2 tsp mustard seeds.
When they pop, add the garlic-chilli paste along with 1/4 tsp turmeric powder and fry for 10 seconds or until fragrant.
Add the cooked tapioca, salt, and the curry leaves.
Mix well and continue to stir until the spices coat the tapioca.
Taste to ensure all spices are to your taste and remove from heat
Serve hot with tea
Step by Step Kerala Kappa Masala Recipe:
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.
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Cook the tapioca in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins).
Drain the remaining water and discard.
Crush or coarsely grind the garlic and red chillies together in a pestle and Mortar.
Heat oil and add the mustard seeds following by the split urad dal.
When the mustard seeds pop, add the garlic-chilli paste along with the turmeric powder and fry for 10 seconds so that the paste turns fragrant.
Add the cooked tapioca, salt, and the curry leaves.
Mix well and continue to stir until the spices coat the tapioca.
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That’s it! Hot and delicious Kappa Masala is ready. Wasn’t that easy?
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Notes:
– Use fresh garlic please. None of that minced bottled stuff.
– You can use red chilli powder if you don’t have whole chillies.
– The kappa must be cooked soft before you proceed with the rest of the cooking process.
For Kerala kappa masala recipe in Malayalam, Tamil, Telugu, Hindi, Urdu, etc please use the Google translate button in the sidebar.
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Reader Interactions
Comments
kappaLove kappa! thanks for sharing
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- Elizabeth Alexander
I was looking for a quick and easy recipe to cook my kappa and I happened upon yours. It was perfect. Just what I needed. Thank you for being so generous with your knowledge.
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You have missed mentioning the split urad dal in the seasoning after adding the mustard in the oil.
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- nags
thanks for calling it out! i have edited the kappa masala recipe now
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- Maddie
I love that you are considering the comments and suggsestions of your readers! I’m a foreigner married to a Malyalee. My MIL is not feeling well and I wanted to make this dish to cheer her up. Thank you!Reply
- Sheena
Beautiful recipe!! Simply yumm. One question though, shouldn’t the water in which the Kappa is cooked thrown away?
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- nags
yes! i have updated recipe to reflect this
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- Erica Peruzzi
I made this today :). Turned out great… Thank you so much !
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- nags
thank you erica!
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- Amy
Didn’t you add salt
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- nags
Of course I did, it’s mentioned in the method of preparation. I have also updated it in the ingredients list now.
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- Maddie
I love that you are considering the comments and suggsestions of your readers! I’m a foreigner married to a Malyalee. My MIL is not feeling well and I wanted to make this dish to cheer her up. Thank you!Reply
- nags
how considerate of you! hope she loved it 🙂
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