Tapioca Pulissery / Kappa Moru Curry


1 1/2 cup tapioca / kappa
1 cup grated coconut
4 shallots
1 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp cumin seeds
3-4 green chillies
1 tsp pepper corns
1 cup yoghurt, beaten
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2-3 dry red chillies
1 sprig curry leaves
a pinch of chilli powder
salt to taste
1 tbsp coconut oil


  1. Peel and chop the tapioca into small cubes. Wash it and keep it aside.
  2. Grind grated coconut with 2-3 green chillies, shallots, cumin seeds, pepper corns and 1/2 tsp turmeric powder to a fine paste adding little water and keep it aside.
  3. In a clay pot / manchatti , add tapioca pieces and cook it adding 1/2 tsp chilli powder, 1/2 tsp turmeric powder, 1 chopped green chilli , salt and enough water till soft.
  4. Then add the ground coconut paste, mix well and cook for few minutes on medium flame.
  5. Reduce the heat and add the beaten yoghurt , mix well and cook for 1-2 minutes. Don’t allow to boil.
  6. Heat oil in a small pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies and a pinch of chilli powder.
  7. Pour this seasoning over the curry and keep it covered for 5 minutes. Mix well and serve with rice…

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