Kappa Kadala Puzhukku / Black Chickpeas With Tapioca


1 kg tapioca / kappa
1 1/2 cup kadala / black chickpeas
1 1/2 cup grated coconut
3-4 green chillies
1 tsp cumin seeds
4 garlic cloves
1 tsp turmeric powder
1 tsp mustard seeds
1-2 sprig curry leaves
2 dry red chillies
salt to taste
1 1/2 tbsp oil


  1. Soak black chickpeas/ kadala overnight in water and pressure cook it adding 1/2 tsp turmeric powder,little salt and enough water till soft. Keep it aside.
  2. Grind grated coconut with green chillies, cumin seeds, 1/2 tsp turmeric powder and garlic to a coarse mixture and keep it aside. Don’t grind it to a fine paste.
  3. Peel and cut the tapioca into small cubes. Boil water in a large pan and add cleaned tapioca to the boiling water and cook till done. Drain the water and keep it aside.
  4. In a large pan, add the cooked tapioca and cooked kadala along with its water and mix well.
  5. Then add the ground coconut mixture and mix well. Cook and boil it well till it thickens on low-medium flame.
  6. Check for salt and add if required and remove from flame.
  7. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and pour this over the puzhukku and mix well. Serve with rice or kanji…
Recipe Source: Magic Oven


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