Kappa Puzhukku – tapoica mash | How to make Kappa Puzhukku – tapoica mash

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ByRafeeda AR
Created on 24th Oct 2015
  • Kappa Puzhukku – tapoica mash, How to make Kappa Puzhukku – tapoica mash
Kappa Puzhukku – tapoica mashby Rafeeda AR
  • Kappa Puzhukku – tapoica mash | How to make Kappa Puzhukku – tapoica mash (7 likes)

  • 0 reviews
    Rate It!
  • By Rafeeda AR
    Created on 24th Oct 2015

The delicious and mouthwatering Kappa Puzhukku – tapoica mash is a famous dish of Kerala and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Kappa Puzhukku – tapoica mash is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Kappa Puzhukku – tapoica mash. Rafeeda AR shared this Kappa Puzhukku – tapoica mash recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Kappa Puzhukku – tapoica mash. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Kappa Puzhukku – tapoica mash recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time15mins
  • Serves4People
Kappa Puzhukku – tapoica mash

Ingredients to make Kappa Puzhukku – tapoica mash

  • 1 kg tapoica, peeled and cleaned
  • 1/2 tsp turmeric
  • Salt to taste
  • For tempering:
  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 6 shallots thinly sliced
  • 3 - 4 dried red chillies
  • 2 sprigs curry leaves

How to make Kappa Puzhukku – tapoica mash

  1. Put the tapioca with sufficient water, turmeric and salt into a pressure cooker. Cook for 3 whistles. Turn off and allow the pressure to release by itself.
  2. Drain into a colander and set aside. In a large saucepan, heat coconut oil. Splutter mustard seeds.
  3. Add the remaining ingredients and saute till the shallots wilt. Add in the cooked tapioca and mix well.
  4. Serve warm as it is with a cup of chai for an evening snack.

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