Kerala Kappa Masala | Kerala Style Spiced Tapioca Mash

Prep 5 minutes mins

Cook 20 minutes mins

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Kappa Masala is a Kerala style of Tapioca Mash spiced with green chillies and onions and is a perfect accompaniment to that cup of chai in the evening.

Kappa or Tapioca or Cassava fiber was the poor man’s food in Kerala. It is an extremely starchy tuberous root vegetable that  is a big source of carbohydrates and was fairly quicker and cheaper to grow. It sustained the day laborers and farmers and it was always made in the simplest way possible with no extra fancy ingredients added to it.

This kappa masala is a simple mash of cooked cassava that is quickly stir fried with some onions, green chillies, salt and some tempered seasoning of mustard seeds and curry leaves. The original recipe probably did not have the onions in them but that is how it was always made at home and we love it as a snack for our tea time.

Kappa Masala – The Recipe

Ingredients:

• 2 cups cubed Kappa / Cassava
• 1 tablespoon coconut oil
• ½ teaspoon mustard seeds
• 8-10 curry leaves
• 1 red onion, chopped
• 3- 4 Thai green chillies, chopped
• ½ teaspoon turmeric powder
• salt, to taste

Method:

Cook the cassava cubes in salted water with turmeric powder  till soft, yet firm. Drain and keep aside.

Heat the coconut oil in a heavy bottomed pan and add the mustard seeds to it. Once they splutter, add the curry leaves. Add chopped onion and chillies and sauté just for a couple of minutes. Add in the cooked cassava and enough salt. Mix well. Serve hot.

📖 Recipe

Kerala Kappa Masala | Kerala Style Spiced Tapioca Mash

Manju

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Cuisine Indian, Kerala

Servings 2

Ingredients

  

1x2x3x

• 2 cups cubed Kappa / Cassava
• 1 tablespoon coconut oil
• ½ teaspoon mustard seeds
• 8-10 curry leaves
• 1 red onion chopped
• 3- 4 Thai green chillies chopped
• ½ teaspoon turmeric powder
• salt to taste

Don't forget to check out Step-by-step instructions with photos in the body of the post above

Instructions

 

• Cook the cassava cubes in salted water with turmeric powder till soft, yet firm. Drain and keep aside.
• Heat the coconut oil in a heavy bottomed pan and add the mustard seeds to it. Once they splutter, add the curry leaves. Add chopped onion and chillies and sauté just for a couple of minutes. Add in the cooked cassava and enough salt. Mix well. Serve hot.

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