Tapioca root is just not {that a} frequent ingredient, on the subject of Indian delicacies on the entire. However in sure elements of the Indian subcontinent, this root vegetable is used extensively to make quite a lot of meals dishes. A kind of areas is South India. So, on this put up, I’ve shared a easy, but scrumptious in addition to nutritious recipe of a Kerala type Kappa Puzhukku. This dish can also be known as Kappa Vevichathu and is mainly a seasoned, spiced and mashed tapioca root preparation. This recipe can also be vegan pleasant and gluten-free.
About Kappa Puzhukku
Like I discussed at first, kappa or tapioca roots are a standard ingredient utilized in an array of dishes in South Indian delicacies.
From easy fries and sabzis to curries and extra, similar to this Kappa Puzhukku, tapioca roots make for beautiful dishes down South. Tapioca root can also be referred to as as Yuca and Cassava in English. Kappa is the Malayalam phrase and Maravalli Kilangu is the Tamil title for a similar.
The great thing about this Kappa Vevichathu can also be that along with being very easy, because the preparation is only a mash which is tempered and seasoned, this recipe qualifies as each a most important course dish in addition to facet dish.
Whichever means you need to serve it, the selection is totally yours. And it tastes simply as unbelievable, served any means.
Together with the kappa or tapioca roots, all you require to make this Kappa Puzhukku is water and salt first, to prepare dinner the kappa.
Then, the remainder of the components that go into making of this dish are coconut oil, mustard seeds, pearl onions, dried purple chili, inexperienced chili, curry leaves, turmeric powder and contemporary grated coconut.
Since all of the above tempering components in addition to using coconut oil are usually South Indian, this recipe of Kappa Vevichathu turns into fairly the genuine one.
To maintain it this manner and get the traditional flavors throughout, be sure to are utilizing coconut oil for the tempering.
For this Kappa Puzhukku, a specialty from the delicacies of Kerala, if you happen to don’t have pearl onions, then you should utilize shallots or common onions as effectively. Additionally, it’s best so as to add a beneficiant amount of coconut on the finish.
However in case, if you happen to really feel that utilizing the contemporary coconut in addition to tempering the dish in coconut oil makes for an excessive amount of of coconut for you, then chances are you’ll simply need to skip the addition of contemporary grated coconut in the long run.
There are just a few variations of creating a Kappa Vevichathu. In some variations, coconut paste is added. Right here, on this put up, I’ve shared my mom’s means of creating it, which is straightforward and doesn’t require floor coconut paste.
As I stated earlier, some contemporary grated coconut is added within the tempering, although that may be skipped too, if you happen to don’t have it or really feel it’s an excessive amount of for you.
As additionally talked about, making ready the Kappa Puzhukku is kind of straightforward. You simply have to boil or steam the tapioca roots, mash them after which season with the tempered components. Addition of coconut oil is a should, so don’t skip it.
Kappa Vevichathu may be served as a facet dish with a Kerala vegetarian main-course. You may even have this kappa dish as plain. Its filling and retains one full for a superb period of time.
You may even serve this puzhukku with a thick onion chutney (or ulli chammanthi) and Red Coconut Chutney or purple chilli chutney (chilli chammanthi).
Step-by-Step Information
Methods to make Kappa Puzhukku
Prep and Prepare dinner Tapioca Root
1. Rinse 1 giant tapioca root/kappa (500 grams) in water first.
2. Then, peel and chop the cassava root. Rinse once more in water.
You might choose to take away the thick string from the middle whereas chopping them or take away the strings after the tapioca items are cooked.
3. Place the chopped tapioca items in a pan.
Observe: The tapioca items may also be a cooked in a stovetop stress cooker. Add 2 cups of water or extra protecting the tapioca items. Stress prepare dinner on medium warmth for two to three whistles.
4. Add ½ teaspoon salt or as required.
5. Add 2 cups water.
6. Cowl the pan with the lid and prepare dinner the chopped tapioca roots on medium warmth.
7. In between, do examine.
8. Prepare dinner the tapioca till fork tender.
9. A fork or knife ought to simply pierce by means of the cooked kappa items.
10. Drain all of the water from the cooked kappa.
11. Mash with a potato or vegetable masher to a clean texture. Maintain apart. Take away the arduous strings if you happen to see them whereas mashing.
Make Kappa Puzhukku
12. Warmth 1 tablespoon coconut oil in a small pan or tadka pan.
13. Cut back the warmth to low and add ½ teaspoon mustard seeds.
14. Let the mustard seeds crackle.
15. Then, add 1 dried purple chilli (seeds eliminated), 1 chopped inexperienced chili and seven to eight curry leaves.
Fry for just a few seconds or until the purple chilies change shade and the curry leaves turn out to be crisp.
16. Subsequent, add 2 tablespoons of chopped pearl onions or shallots. You may even use common onions.
17. Combine and start to sauté pearl onions.
18. Sauté onions until they’re softened and look translucent.
19. Then, add 1 to 2 tablespoons contemporary grated coconut.
20. Combine effectively.
21. Flip off the warmth and add ¼ teaspoon turmeric powder.
22. Combine once more very effectively.
23. Pour the tempering within the mashed kappa.
24. Combine all the things very effectively.
25. Lastly, drizzle 1 tablespoon coconut oil.
26. Combine once more. Examine the style. If required, add extra salt and blend once more.
27. Serve Kappa Puzhukku as a facet dish with a Kerala most important course or with ulli chammanthi, Kerala coconut chutney or purple chilli chammanthi. You may even have it plain.
Knowledgeable Suggestions
- You may prepare dinner the tapioca root items in a pan/pot or stress cooker or Prompt Pot including water as required.
- Be certain that to prepare dinner the kappa items until fork tender. This lets you mash the veggie effectively.
- In case you don’t have both of the pearl onions or shallots, then you should utilize common onions on this dish.
- To maintain the authenticity of Kerala flavors on this dish, use coconut oil to make the tempering for this dish.
- If you want a spicier kappa mash, then you may improve the amount of inexperienced chilies within the recipe.
- When you don’t have the contemporary grated coconut, then skip including it in the direction of the tip.
Extra Comparable Recipes To Attempt!
Brinjal Recipes
Potato Recipes
Potato Recipes
Potato Recipes
Please make sure to fee the recipe within the recipe card or depart a remark beneath when you have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Kappa Puzhukku | Maravalli Kilangu Recipe (Mashed Tapioca Root)
Easy, scrumptious and nutritious Tapioca recipe of a Kerala type Kappa Puzhukku. This dish can also be known as Kappa Vevichathu and is mainly a seasoned, spiced and mashed tapioca root preparation.
Prep Time 10 minutes
Prepare dinner Time 20 minutes
Complete Time 30 minutes
For cooking kappa (tapioca root, yuca)
For tempering mashed tapioca
Forestall your display screen from going darkish whereas making the recipe
Cooking and Mashing Tapioca Root
Take the tapioca. Rinse it in water first.
Then peel and chop the kappa. Rinse once more in water.
Whereas chopping, you may choose to take away the centre string or take away the strings later after the tapioca is cooked.
Place the tapioca items in a pan. Add ½ teaspoon salt or as required.
Add 2 cups water. Cowl the pan with lid and prepare dinner tapioca on medium warmth.
In between do examine. Prepare dinner chopped tapioca root until fork tender.
A fork or knife ought to simply pierce by means of the cooked tapioca items.
Drain all of the water from the cooked tapioca.
Mash with a potato or vegetable masher to a clean texture. Whereas mashing, take away any arduous strings if you happen to discover them.
Maintain mashed tapioca apart.
Making Kappa Puzhukku
Warmth 1 tablespoon coconut oil in a small pan or tadka pan.
Decrease the warmth. Add ½ teaspoon mustard seeds. Let the mustard seeds crackle.
- Then add the purple chilli, and chopped inexperienced chilli and seven to eight curry leaves. Fry for just a few seconds until the purple chilies change shade and the curry leaves turn out to be crisp.
Subsequent add 2 tablespoons chopped pearl onions or shallots. You may even use common onions.
Combine and start to sauté pearl onions. Sauté onions until they’ve softened.
Then add the grated coconut and blend effectively.
Flip off the warmth and add ¼ teaspoon turmeric powder. Combine once more very effectively.
Pour this tempering combination within the mashed kappa. Combine all the things very effectively once more.
Lastly drizzle 1 tablespoon coconut oil and blend once more.
Serve Kappa Puzhukku as a facet dish with a Kerala most important course meals or with thick onion chutney or kerala coconut chutney or purple chilli chutney. You may even have it as is.
- As an alternative of cooking tapioca in a pan or pot, you may choose to prepare dinner in a stovetop stress cooker or in an Prompt Pot including water as required.
- For cooking tapioca in a 2 to three litre stovetop stress cooker, add 2 cups water or as wanted protecting the chopped tapioca items. Stress prepare dinner on medium warmth for two to three whistles.
- Add onions as an alternative of pearl onions or shallots.
- You may miss the coconut if you happen to don’t have it.
- Do use edible coconut oil and don’t swap it with some other oil.
- This recipe may be halved or doubled simply.Â
Diet Information
Kappa Puzhukku | Maravalli Kilangu Recipe (Mashed Tapioca Root)
Quantity Per Serving
Energy 287 Energy from Fats 54
% Day by day Worth*
Fats 6g9%
Saturated Fats 5g31%
Sodium 467mg20%
Potassium 431mg12%
Carbohydrates 56g19%
Fiber 4g17%
Sugar 4g4%
Protein 3g6%
Vitamin A 249IU5%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 28mg140%
Vitamin B6 1mg50%
Vitamin C 99mg120%
Vitamin E 1mg7%
Vitamin Ok 5µg5%
Calcium 36mg4%
Vitamin B9 (Folate) 316µg79%
Iron 1mg6%
Magnesium 37mg9%
Phosphorus 51mg5%
Zinc 1mg7%
* % Day by day Values are based mostly on a 2000 calorie weight loss program.
This Kappa Puzhukku recipe from the archives first printed in June 2018 has been up to date and republished on February 2023.
Source link
