Kappa Puzhukku/ Mashed Tapioca with Ground Coconut

Kappa puzhukku and fish curry is an all time favourite of keralites.



  • Tapioca – half kg
  • Turmeric powder – 1/4 tspn
  • Salt – as required
  • Coconut – 1 cup
  • Shallots – 7-8
  • Green chilly – 2
  • Curry leaves – 1 spring
  • Cumin seeds – 1/4 tspn
  • Coconut oil – 2 tspn


  • Cook tapioca with salt and water in pressure cooker or kadai, until it is mushy. Extract the water and transfer the tapioca to a pan.
  • Grind together coconut,shallots, green chilly, curry leaves, cumin seeds and a pinch of turmeric powder. Add it tot he tapioca and mix well.
  • Finally drizzle coconut oil on top and switch off the falme and keep covered for 5 minutes until all flavours are locked inside…Serve hot!!!Great combination with mathi curry


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