Kappa Kizhangu is a popular dish enjoyed in Kerala. It is served with fish curry, and can be substituted for rice.
Print Recipe Kappa Kizhangu (Tapioca) Recipe
Cook the washed and cubed tapioca in a pressure cooker with approximately four cups of water, salt, chilli and turmeric powder. Cook it till it becomes very soft and mushy.
When the tapioca is cooked, release the steam and drain the extra water.
Put the tapioca back on the stove, add a little bit of water, and some more salt, turmeric and chilli powder if you wish. Mash it well and stir.
In a blender, take the coconut, garlic, cumin seeds, and curry leaves and blend them to a coarse paste.
Add this mixture to the tapioca pulp and stir. Check the mixture for salt again.
When the mixture congeals and becomes a thick, gooey mass, remove from the stove.
Now, place a pan on the stove, and heat some coconut oil and add some curry leaves to it. Take it off the stove, pour it over the Tapioca pulp and mash again.
Enjoy the Kappa Kizhangu with Fish Curry.