Kerala style “Tapioca Cooked with Spices and Seasonings,” commonly known as “Kappa Puzhukku” in Malayalam, is a dish that bursts with flavors and reflects the rich culinary heritage of Kerala. Tapioca, also known as kappa or cassava, is a starchy root vegetable, and when cooked with the right blend of spices and seasonings, it becomes a delectable and aromatic dish. Here’s a description of its flavorful profile:

1. Earthy Aromas: As the tapioca is boiled, it releases a subtle earthy aroma that forms the base note of the dish. The natural starchiness of tapioca contributes to the overall comfort food feel.
2. Coconut Infusion: Kerala cuisine often incorporates coconut in various forms, and kappa puzhukku is no exception. Grated coconut, coconut oil, or coconut milk is commonly used in the preparation, adding a rich and tropical flavor to the dish.
3. Spice Symphony: The spice blend in this dish is crucial to its distinctive taste. Mustard seeds, curry leaves, green chilies, and sometimes black pepper are sautéed in coconut oil to form the tempering. This imparts a spicy and aromatic kick to the tapioca.
4. Tangy Twist: Tamarind or raw mango is occasionally added to kappa puzhukku, offering a hint of tanginess that balances the starchiness of tapioca. The tangy element adds a layer of complexity to the overall flavor profile.
5. Subtle Sweetness: Tapioca itself has a mild natural sweetness, and this is often enhanced by the addition of coconut or sometimes jaggery. The sweetness is subtle, creating a harmonious balance with the other savory and spicy components.
6. Umami Richness: The use of ingredients like shallots, garlic, and sometimes asafoetida (hing) brings out umami flavors, creating depth and richness in the dish.
7. Textural Delight: Kappa puzhukku is not just about flavors but also about textures. The tapioca, when cooked just right, maintains a slightly firm texture, creating a delightful contrast with the grated coconut and other ingredients.
8. Culinary Nostalgia: Beyond the ingredients, the flavor of kappa puzhukku is often associated with nostalgic memories of home-cooked meals and traditional gatherings. It encapsulates the essence of Kerala’s culinary heritage and family traditions.

Ingredients:

1. 2 cups of tapioca (cassava), peeled and diced into bite-sized pieces
2. 1 cup of grated coconut
3. 2-3 green chilies, slit lengthwise (adjust to your spice preference)
4. 1 sprig of curry leaves
5. 1/2 teaspoon of turmeric powder
6. Salt, to taste
7. Water, as needed

For Tempering (Seasoning):

1. 2 tablespoons of coconut oil
2. 1 teaspoon of mustard seeds
3. 1 teaspoon of urad dal (black gram)
4. 1 teaspoon of chana dal (split chickpeas)
5. 2-3 dried red chilies, broken into pieces
6. A pinch of asafoetida (hing)
7. A few curry leaves

Instructions:

1. Wash the diced tapioca pieces thoroughly under running water to remove any dirt or sand.
2. Place the tapioca pieces in a large saucepan and add enough water to cover them. Add a pinch of salt and turmeric powder. Boil the tapioca over medium-high heat until they become tender and can be easily pierced with a fork. This should take about 15-20 minutes. Make sure not to overcook them, as they can become mushy.
3. While the tapioca is cooking, grind the grated coconut with green chilies into a coarse paste. You can use a mortar and pestle or a food processor for this.
4. Once the tapioca is cooked, drain the water and set aside.
5. Heat coconut oil in a large pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add urad dal, chana dal, dried red chilies, and asafoetida. Sauté until the dals turn golden brown.
6. Add the curry leaves and the cooked tapioca to the pan. Mix well to combine.
7. Now, add the coconut-green chili paste to the tapioca and mix thoroughly. Cook for another 5-7 minutes, stirring occasionally, until everything is well blended and heated through.
8. Taste and adjust the salt and spice level if needed.
9. Once everything is well cooked and mixed, remove the pan from the heat.
10. Serve the Kerala-style tapioca (kappa puzhukku) hot as a main dish or as a side dish along with a spicy fish curry or any other Kerala-style curry of your choice.

Enjoy your delicious Kerala-style Tapioca dish!