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Introduction
A simple Kerala dish of boiled tapioca (kappa) mixed with spiced lentils, coconut, and curry leaves.
Historical Relevance
Kappa has been a staple in Kerala’s coastal and inland regions for centuries, providing carbohydrate-rich sustenance, especially during monsoons.
- Preparing the Tapioca
- 2 cups tapioca, peeled and diced
- Boil until soft
- Cooking the Puzhukku
- Cook lentils (toor dal) separately
- Mix boiled tapioca, lentils, grated coconut, curry leaves, and mustard seeds
Pro Tips: Mash tapioca lightly for a uniform texture.
Serving Suggestions: Best with spicy fish curry or coconut chutney.
Fun Fact: Kappa is often eaten as breakfast or dinner in Kerala villages.