Kerala Kappa Masala: learn how to make this Kerala-Style Tapioca Masala or Kappa Masala which is different from the usual Kappa or tapioca recipes that are prepared in 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.
I hope you have fun cooking up this Kappa Masala Recipe.
Love Kerala recipes? Check out some of my favourites:
Ulli vada
Kerala egg roast recipe
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Kerala Kappa Masala
Ingredients
- 5 cups of kappa or tapicoa cubed (about 500 gm)
- 5 cloves of garlic crushed
- 5 dry red chillies adjust to taste
- 2 tablespoon of coconut oil
- ½ teaspoon of black mustard seeds
- ½ teaspoon of split urad dal
- 1 strand of curry leaves torn into pieces
- ¼ teaspoon 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 tablespoon coconut oil and add ½ teaspoon mustard seeds.
- When they pop, add the garlic-chilli paste along with ¼ teaspoon 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.
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.
That's it! Hot and delicious Kappa Masala is ready. Wasn't that easy?
Love the serving dish? Check out more details of where I buy my food photo props from!
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.
kappa
Love kappa! thanks for sharing
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.
Anitha
You have missed mentioning the split urad dal in the seasoning after adding the mustard in the oil.
nags
thanks for calling it out! i have edited the kappa masala recipe now
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!
Sheena
Beautiful recipe!! Simply yumm. One question though, shouldn't the water in which the Kappa is cooked thrown away?
nags
yes! i have updated recipe to reflect this
Erica Peruzzi
I made this today :). Turned out great... Thank you so much !
nags
thank you erica!
Amy
Didn't you add salt
nags
Of course I did, it's mentioned in the method of preparation. I have also updated it in the ingredients list now.
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!
nags
how considerate of you! hope she loved it 🙂