Edited on 02/12/2021 to include more information and to make it reader-friendly. 🙂
Kappa | Yuca – Kerala style. Easy recipe when you want to try something different. Learn how to prepare yuca, a root vegetable- starchy goodness. Kappa/ maracheeni/tapioca as it is called in India is very popular in the Southern State of India, Kerala. Here I have outline two variations of preparation. Both are delicious!
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what is kappa|yuca?
Kappa | Yuca is a starchy tubular root vegetable with a thick outer covering. It is quite popular in Kerala and many other tropical countries. It is quite starchy and is high in carbs.
how to clean kappa?
- Trim the ends off
- cut the pieces into 2 inch long pieces
- make a small lengthwise slit along the brown skin deep enough to touch the flesh [remember, kappa has flaky brown skin and a slightly thicker inside skin - both need to removed prior to cooking. ]
- Gently peel off the brown flaky skin as well as the thicker skin.
- Wash the pieces in water.
two variations - kappa puzhukku & chendumuriyan kappa
I make Kappa or yuca in mainly two variations - puzhukku and chendumuriyan.
puzhukku
Kappa puzhukku is where kappa is cooked and mashed or broken into smaller pieces and mixed with some ground coconut with spices.
chendumuriyan
In this type of preparation, kappa is boiled in large chunks and served with a relish/dip.
Both are tasty. Since kappa is mainly starch and carbs, I generally serve it with fish curry.
Kappa | Yuca
Ingredients
To make Kappa Puzhukku
- 600-800 grams Kappa/Yuca
- Salt to taste
Coconut Paste
- ½ cup coconut
- 1 medium sized garlic clove
- 1 Serrano pepper/green chillies adjust to taste
Seasoning/Tempering
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon red chilli flakes
- 10-12 curry leaves
To make Chendumuriyan Kappa
- 600-700 gram Kappa/Yuca
- ½ tablespoon salt adjust to taste
- ½ teaspoon ground turmeric/turmeric powder/haldi
Instructions
Kappa puzhukku
- You will start off preparing the kappa - first chop off the ends, slice it into thick rounds, then peel using a paring knife. Then slice the thick rounds lengthwise into long slices about an inch thick. Then chop them roughly into bite-sized pieces.
- In a medium-sized sauce pan, add 3 quarts (about 2 liters) water, kappa pieces, salt, and bring to a boil. Simmer for 15-20 minutes or till tender.
- While the kappa is cooking, using a blender, gently crush the coconut, garlic, and Serrano pepper.
- Once the Kappa pieces are cooked, in a small skillet or kadhai, heat oil and splutter the mustard seeds. Add curry leaves and red chilli flakes. Drain the kappa pieces and add them to the seasoned oil and mix well.
- Mix the crushed coconut mixture with the kappa pieces and stir well.
- Serve hot.
Chendumuriyan kappa
- To prepare kappa, first chop off the ends, slice it into thick rounds, then peel using a paring knife.
- In a medium-sized saucepan, add 3 quarts (about 2 liters) water, kappa pieces, turmeric, salt, and bring to a boil. Simmer for 15-20 minutes or till tender.
- Drain and serve immediately.
Suchithra says
Wow,this is my alltime favourite,seeing this pic i feel like eating kappa right now..nice recipe and such a lovely picture..never seen food kappa and meen curry looking so lovely:)
Framed Recipes says
:). Thanks Suchitra.
[email protected] says
I was eagerly waiting for this recipe.Wondering how did I miss it. 😀
I am sure giving this a try Sree. Can't wait to get my hands on the yuca here..
Framed Recipes says
Do try it Jyothi. Yuca is really tasty. Thanks for stopping by.
Traditionallymodernfood says
I have never used this vegetables.. Looks delicious will try it
Framed Recipes says
Sure Vidya. It is very popular in Kerala. I hope you will like it when you try.
Revathi says
While growing up, my mom always made yuca for Sunday evening snack. We used to eat it along with pieces of coconut. You have now reminded me of those lovely memories. Love both the ways you have made this yuca. Your pics have made these look even more fabulous 🙂
Framed Recipes says
Yuca brings a lot of memories to me too Revathi. Glad you liked the dish.
Dolphia Nandi says
So unusual dish with so unique flavors!
Framed Recipes says
Yep, it is a very popular dish in Kerala though. Thanks.
Molly Kumar says
What a beautiful dish and I so enjoyed reading this post....fitting into those old jeans is definitely pricess or nothing short of a miracle 🙂 Beautiful pics too !
Framed Recipes says
:). Thank you Molly.
Kylee @ Kylee Cooks says
I love how you've described this!
I've seen this before, but never known what to do with it/how to prepare it.
Thanks!
Framed Recipes says
Thanks Kylee.. I hope you will give it a try.
Marisa Franca @ All Our Way says
What an unusual dish and we love trying new and exotic dishes. This certainly fits the bill. Thank you for sharing.
Framed Recipes says
Of course Marisa. We love trying new dishes too. I hope you will enjoy it as much as we do.
Pinkz says
Drooling over your fascinating clicks and reading your wonderful posts definitely put a smile on my face 🙂 Loved the new twist to mogo, will try out soon. Love Pinkz
Framed Recipes says
Thank you Pinkz.