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 tbsp coconut oil
- ½ tsp mustard seeds
- 8-10 curry leaves
- 1 red onion, chopped
- 3- 4 Thai green chillies, chopped
- ½ tsp 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.
Ingredients
- 2 cups cubed Kappa / Cassava
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- 8-10 curry leaves
- 1 red onion chopped
- 3- 4 Thai green chillies chopped
- ½ tsp turmeric powder
- salt to taste
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.
Sherly Ravindran says
Excellent!!