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Kerala Kappa Curry Recipe
Kerala Kappa Curry is a Kerala recipe made of mashed Tapioca and some spices and it tastes really well with Theeyal, Pulishery or, moru-curry.
Course
Main Course
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
5
people
Calories
670
kcal
Author
Puja
Ingredients
5
cups
Tapioca
cubed, about 500 gm
1/2
cup
Coconut
grated
5
cloves
Garlic
roughly crushed
1/4
tsp
Turmeric Powder
Red Chilli Powder
to taste
5-6
nos
Whole Dry Red Chilli
1/2
tsp
Black Mustard Seeds
Curry Leaves
few
2-3
tbsp
Coconut Oil
Salt
to taste
Instructions
Peel the tapioca and wash it properly.
Cut into rough cubes by driving the knife in and splitting it off the center 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 excess water and then mash the tapioca well.
Add salt to it and give it a nice mix.
Now combine the grated coconut, turmeric powder, red chili powder, and garlic and mix everything well by using your fingers.
Then add ground coconut mixture to it and leave for about 5 minutes.
Since the tapioca is hot, this mixture will get slightly cooked.
After 5-6 minutes mix everything well by using the back side of a wooden spoon, mash the tapioca pieces while mixing and remove from the flame.
Then heat oil in a pan and add mustard seeds. When it crackles, add curry leaves and dry red chilies and pour this to the cooked tapioca and mix well.
It is normally served along with fish curry in Kerala but for vegetarian, it can be served along with theeyal, pulisherry or moru curry.
Nutrition
Calories:
670
kcal
|
Carbohydrates:
141
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
9
g
|
Sodium:
9
mg
|
Potassium:
219
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
430
IU
|
Vitamin C:
65.6
mg
|
Calcium:
44
mg
|
Iron:
3.2
mg