In the heart of Kerala cuisine, few dishes feel as grounded and honest as kappa puzhukku – mashed tapioca cooked with just coconut, spice, and love. It’s humble, unpretentious, and yet deeply satisfying, whether you eat it fresh for breakfast, warm it up for dinner, or serve it alongside a bowl of kanji or pazhamkanji.
This version of kappa puzhukku skips the extras – no tempering, no curry leaves, no mustard seeds. Just boiled tapioca, coarsely mashed, and gently mixed with a paste of fresh coconut, red chili powder, turmeric, and garlic. The chili powder gives it a smoky heat that builds slowly, warming you from the inside out. It’s not fancy – and that’s exactly the point.
In many Kerala homes, this dish is what you turn to when you want something filling but light, something simple yet full of flavor. Served with kanji (rice porridge), it’s pure comfort. With pazhamkanji (fermented leftover rice), it turns into an old-world favorite – cool, tangy kanji meeting the warm heat of kappa.
You don’t need sambar, chutney, or any side dish. A little coconut oil on top, maybe a green chili on the side – and you’re set.
Kappa puzhukku isn’t just a dish. It’s a reminder of how Kerala finds richness in simplicity. It’s peasant food with soul – and it never goes out of style.
Spicy Mashed Tapioca in Kerala Style
Ingredients
Instructions
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Cook tapioca with salt and enough water until soft.
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Drain the water completely and keep the cooked tapioca aside.
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Grind coconut, turmeric powder, chilli powder, shallots, and garlic into a coarse paste.
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In a pan, mix the cooked tapioca with the coconut paste and combine well over low heat.
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Add a little coconut oil and curry leaves. Mix gently and switch off the flame.
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Serve hot as a side dish with fermented rice gruel (pazham kanji) or as a main dish with fish curry.