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Preparation Time : 15 minutes

Cooking Time : 20-25 minutes

Serving : 5-6 members


Growing up as a kid with mallu’s ( malayalis ) all around me from my best friends , teachers , class mates to every possible person around me being a Mallu some how or the other . My fascination towards gods own country mesmerised me for sure . Though a Tamil speaking native from Palghat in Kerala , I always loved to say that I was a Malyali ( not sure why , crazy me ) and the food habits also did tie my tongue down . Hearing all the mallu’s go gha gha about the kappa and fish curries that they have at home . I used to drool and imagine it as food of heaven. The first kappa and fish curry I ever tasted was at my teacher ( she taught my son too :-)) ) mrs Betty Francis home in arcaud . The kappa was kind of whole in pieces and I know that’s how it’s supposed to be as well but at home hubby dear likes soft gooey stuff so my version is always a bit mushy , fluffy , light and succulent than the original form . I can eat this either hot or cold at any time of the day with a satisfying plop on my plate . ( greedy , greedy , shameless me :-)) . Once in a while it’s nice to stick to old fashioned dining and open our bellies to a smorgasbord of food experience isn’t it ??

Tapiocaa / Kappa1 Kg
Gridded coconut1 cup
Green chillies 5
Cumin seeds 1 teaspoon
Curry leaves1 spring
Sliced shallots / small onion4
Garlic 8 flakes
Turmeric powder 1/2 teaspoon
Water 1 Litter
Saltto taste


  1. Clean and cut the tapioca into small pieces each of size around 1 1/2 inch and wash it thoroughly in water.
  2. Pressure cook the tapioca for 1 whistle time. Turn of the flame after its getting cooked, remove the water and keep it aside.
  3. Grind the coconut , green chillies, cumin seeds, curry leaves, shallots, garlic and turmeric powder lightly in a mixer to a coarse paste .
  4. Add the ground coarse paste into the cooker along with tapioca, add water, close the lid and cook it for 3-5 whistles (depending on the hardness of the tapioca)
  5. Lower the flame, and open the cooker after its cooled. Mix it thoroughly into a semisolid consistency .
  6. ( I mashed it a bit more than required as at home all love the dish this way ) Serve it hot with red hot fish curry .