**This Kappa | Yuca recipe post may contain affiliate links. Read my Disclaimer here
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!
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.
Kappa puzhukku is where kappa is cooked and mashed or broken into smaller pieces and mixed with some ground coconut with spices.
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.
To make Kappa Puzhukku
- 600-800 grams Kappa/Yuca
- Salt to taste
- ½ cup coconut
- 1 medium sized garlic clove
- 1 Serrano pepper/green chillies (adjust to taste)
- 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
- 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.
- 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.
Make sure that the kappa pieces are just fork tender. Do not cook them till mushy.
Bite-sized pieces will cook faster than the thick rounds.
3. You can use any green chillies instead of Serrano peppers. Adjust to taste.
4. This is typically served in Kerala with spicy red fish curry.
Do not use water when crushing the coconut with garlic and Serrano pepper and do not grind this to paste.
If you tried this recipe, please consider giving us a star rating and feedback. Reviewing, leaving feedback, and star rating a recipe, not only helps me grow as a food blogger but also helps others discover my blog. I L-O-V-E to hear from you! 🙂 Your email address will not be published. Thank you for your support!