Kappa puzhukku - Kerala Kappa puzhukku recipe - Cassava recipe

Kappa puzhukku is a traditional recipe of Kerala. Kappa or Cassava root, known as Maravalli kizhangu in Tamil is a good source of carbohydrate. 

It is a basic food like rice, mostly served along with Thenga chammandi (Coconut or Thenga thogayal).  It makes a good breakfast with kattan chaya (black tea). It can also be taken as a side dish.

Ingredients :

Kappa or Cassava root - 1 big cup (Cut into cubes)

Turmeric powder - 1/4 tsp

Coconut (grated) - 1/2 cup

Red chilis - 2 nos

Cumin seeds - 1/2 tsp
Salt to taste

Seasoning:

Mustard seeds - 1/2 tsp

Urad dal - 1 tsp

Coconut oil - 3 tsps

Curry leaves

Preparation :

Remove the skin of kappa. Wash thoroughly. Cut into cubes. 

In a vessel add kappa, water, salt, and turmeric and cook well until it is soft. You can check it using a knife. Drain the water completely. It is better to drain the water completely. Alternatively, you can pressure cook it. Here also you drain the water.

Grind coconut, cumin seeds, red chilis to a coarse paste.

Now in a kadai or in a vessel, add the cooked kappa, a little water and mash it slightly.

Add the ground paste and salt if needed.

For seasoning, in a tadka pan, add 2 tsps of coconut oil, mustard seeds, urad dal and garnish with curry leaves.

Finally, you can add 1 tsp of coconut oil for a nice aroma.