Kappa Masala / Tapioca Masala


1/2 kg tapioca/ kappa / kolli kizhangu
4-5 dry red chillies
5 garlic cloves
1/2 tsp turmeric powder
2 sprigs curry leaves, chopped
1/2 tsp mustard seeds
2 tbsp oil
salt to taste


  1. Peel and cut the tapioca into cubes and wash it thoroughly.
  2. In a large pan ,cook the tapioca adding about 6-7 cups of boiling water, salt and 1/4 tsp turmeric powder , until the pieces are soft ( for about 10-15 minutes, but not mashed up). Then drain the water and keep it aside.
  3. Crush the garlic and dry red chillies together to a coarse mixture in a pestle and mortar and keep it aside.
  4. Heat oil in a pan and splutter mustard seeds.
  5. Add the crushed mixture and 1/4 tsp of turmeric powder and saute for a minute on medium flame until the raw smell disappears.
  6. Add the cooked tapioca, chopped curry leaves and salt to this and mix well until the masala coat well with the tapioca.
  7. Remove from the flame and serve with fish curry or as a snack with tea….
Recipe adapted from Edible Garden..

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