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Kappa mullapicha pattani puzhukku / Mashed Tapioca with Sprouted Green peas and Coconut

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It is difficult for people from Kerala to imagine a life without the wonderful taste of kappa (as we call it in Malayalam)/ Tapioca. We enjoy them as various dishes for breakfast, dinner, lunch or even as snack. You can even boil tapioca and enjoy with a simple spicy curry such as roasted red chilies and onion ground into a paste with a little oil and salt. If you are non veggie, fish curry and kappa is a good combo.
 
Amma used to boil tapioca with salt and turmeric and finalized the dish with seasoning of mustard seeds, red chilies and curry leaves. This was one of our snacks in the afternoon after we are back from school. If she had the time she would makes curries, papadam and even chips with tapioca. 
 
Tapioca is obtained from the root of cassava /yucca plant. This plant is native of South America; however it is now widely grown in southern India and other parts of world. It is also used as a thickening agent. If you want read more about tapioca/ cassava root from here. 
 
Puzhukku is a mashed preparation of veggies with coconut and spices. One variation of Puzhukku is made with Tapioca (Kappa Puzhukku), Jackfruit (Chakka Puzhukku) and mixed veggies and roots (Thiruvathira Puzhukku), made during Thiruvathria festival celebrated in December of every year. On Sunday grocery shopping I found a medium lonely looking cassava root in the shop. Usually I won’t buy it as my hubby will calculate the glycemic index in most of the carbohydrates. It had been a long time since I had cooked tapioca, so I ended up buying it. On the other hand I also had some sprouted green peas waiting to be used up. I thought why not use a combo of tapioca and sprouted green peas. The sprouted green peas would also compensate for the possible excess of carbohydrates from tapioca. This combination turned out to be very good. I think this a good way to enjoy the tapioca in a guilt free manner. I used my mom’s recipe for making this Puzhukku. Here goes the recipe.
One year ago:  Ulli chammathi/Onion Chuteny
Print Recipe from here:

What you need

 Kappa/Tapioca/cassava root: 1 LB
Sprouted peas: 1 ½ cup
Grated coconut: ½ cup ( I used fresh)
Garlic: 3 cloves
Green chilly: 1 no ( I used Serrano pepper)
Turmeric: ¼ cup
Salt: 11/4 teaspoon
Urad dal: 1 tablespoon
Cumin seeds: 1 teaspoon
Red chilies: 2 no (halved into two)
Red onion/shallots: 1 tablespoon
Mustard seeds: ½ teaspoon
Curry leaves: 1 sprig
Coconut oil: 1 tablespoon

How I made

 
First peel the skin of Tapioca/Kappa. Easy way is cut into 4-5 inch pieces. Then make slit using knife in the middle. Remove the skin (both brown and red colored one) and central vein. Cut them into bite size pieces.
Heat a medium sauce pan and add 5 cup water and cleaned tapioca pieces, ½ teaspoon salt and turmeric. Cook for about 25 minutes or until done (They are easy to mash with finger tips).Alternatively we can pressure cook them  for one visle.  Drain them in colander and mash them very nicely and set aside.
In the mean time cook the sprouted green peas in 3 cup water with ½ teaspoon salt in sauce pot. It will take about 10 minutes to cook well done. Drain them in colander and set aside.
 
Grind coconut, cumin seeds and green chilly with ¼ cup water into fine paste and set aside.
 
Heat a sauce pan adds mashed tapioca and cooked green peas along with ground coconut chilly spice paste. Cook for 3 minutes or until the spices gets coated well in all pieces. Adjust the salt if need.
 
In small pan heat coconut oil and add mustard seeds, urad dal, chopped red onions and curry leaves. Once mustard seeds starts spluttering remove them from fire and add to cooked tapioca coconut mixture.

Enjoy with rice.

Preparation time: 45 minutes
Yield: 5 serving
Verdict: Tasty
Will you make it again: yes I will

This delicious Mashed tapioca with sprouted green pea and coconut is going to

Hearth and soul Hop Volume 22 hosted by Moderate life
Also to My Legume affair Edition: 29 hosted by Lisa originally started by Susan of The Well Season Cook .

One more Thank you note,

My Banana orange walnut bread has been tried by Mini Binoy.
In her words   I made orange banana walnut bread this afternoon,I spread some orange glaze also on top.Since I had no icing sugar at home, I had to substitute powdered sugar.The loaf tin I have here is not the largest one..Since I  could not accommodate the whole batter in it, I had to divide it between two muffin cups as well. It came out well.

Swathi

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  1. a moderate life says

    Hi Swathi! I love it when folks share recipes for foods I am not familiar with. To me, tapioca is simply a pudding! I love that it is actually a root vegetable that you can make various dishes with! Thanks so much for sharing on the hearth and soul hop this week. All the best, Alex@amoderatelife

    Reply

  2. Hari Chandana says

    Interesting recipe.. looks really good and tempting !!

    Reply

  3. sanjeeta kk says

    Love Tapioca, and this is a must try recipe.

    Reply

  4. Abhilash Pillai says

    saayip's food... tired of it. I am happy to see the South Indian dish. Great pictures Swathi

    Reply

  5. Reeni says

    I've seen this before in the market but wasn't sure what to do with it! I like how you balanced it out with the peas. Delicious!

    Reply

  6. Ameya says

    Very different way of using tapioca-it sounds very tasty, especially with the coconut!

    Reply

  7. Peggy says

    This looks and sounds so yummy!

    Reply

  8. Lisha Ajish says

    Wow interesting..............Kollam......

    Reply

  9. Lisa says

    Thanks so much for your submission. Looks and sounds lovely.

    Reply

  10. Sarah Naveen says

    wow!!! kidu..i love all puzhukku..this combo is really new to me...

    Reply

  11. Faith says

    This looks delicious! I've never had tapioca in a savory dish so I'd love to try it. Your cake is gorgeous too!

    Reply

  13. Home Cooked Oriya Food says

    Thats a new recipe! Looks yum!

    Reply

  14. Dershana says

    adding sprouts to puzhukku sure is novel..atleast to me. looks fabulous! adipoli!

    Reply

  15. Adelina says

    creamy and inviting- I would eat with a slice of dark bread....donnot know why!

    Reply

  16. Fathima says

    Kappa looks yum... if only I could get this with some fish curry!!!

    Reply

  17. Viki's Kitchen says

    Kappa in any form is my favorite. Puzhukku looks so tempting dear.

    Reply

  18. sinfullyspicy says

    Thts new to me ..looks scrumptious!

    Reply

  19. Rachana says

    Thats an interesting way of using tapioca. The dish looks yumm 🙂

    Reply

  20. Priya says

    Woww mashed tapiocaa looks absolutely tempting..

    Reply

  21. Torviewtoronto says

    delicious cassava favourite yummy

    Reply

  22. G.Pavani says

    sounds new n looks yummy n healthy,,

    Reply

  23. aipi says

    Never really used tapioca this way..sounds interesting!

    US Masala

    Reply

  24. Panchpakwan says

    Yummy and healhty..

    Reply

  25. alison says

    i have never seen casava root,here we are only tapioca pearls,looks fantastic your dish!
    have a great and happy diwali!

    Reply

  27. Pushpa says

    Sounds so good have to make this,looks so healthy and delicious....

    simplehomefood.com

    Reply

  28. Kairali sisters says

    Yummy yummy..

    Reply

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