Delicious Kappa Puzhakku With Spicy Onion Chilli Dip

While you must have tried Kappa Vevichathu with Fish Curry today let’s try Kappa Puzhakku.

Kappa Puzhakku

Ingredients

• Tapioca – 1 lb
• Shallots (Kunjulli) – 5
• Green Chillies – 3 or 4
• Crushed Garlic Cloves – 5 (A must)
• Dry Red Chillies – 3
• Curry Leaves – A sprig
• Turmeric Powder – 1/4 tsp
• Cumin (Jeerakam) Seeds/Powder – 1/4 tsp
• Oil – 1 tbsp
• Mustard Seeds – 1/4 tsp
• Salt – to taste
• Water – as needed

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Method

• Peel the thick brown and thin pink skin from the Yuca Root and cut it into small bite-sized pieces. Wash it well.
• Boil the tapioca pieces along with salt and a pinch of turmeric until it is fork tender.
• Drain the water and keep it aside.
• Heat oil in a pan and splutter mustard seeds.
• Add shallots, green chillies, garlic, red chillies, curry leaves and saute till the shallots begin to brown lightly.
• Add a pinch of turmeric and cumin and saute for a minute.
• Add the boiled tapioca pieces and mix well.
• You can mash the tapioca pieces lightly.
• Serve with Onion Chilli Dip