Kappa puzhukku or Tapioca curry

Dishes made with kappa is most popular in Kerala. During the world War 2 Travancore state faced acute scarcity of rice. Kappa or maracheeni served as a staple food of kerala in those times.

I loved kappa/ maracheeni in any form. In my family my amma used to make variety of dishes with kappa like

Kappa uppuma, boiled kappa and spicy red chilly chutney, papad etc.

Kappa puzhukku is very common side dish for rice in Kerala. I loved to eat with dosa ,idly, upuma, kozhukkattai etc.

Puzhukku means a mushy curry . Let us see how to make this spicy gravy.

Preparation time approx 20 minutes.


1/ 2 kg kappa/ tapioca/ cassava/maracheeni

1/2 cup grated coconut

8 to 10 green chillies ( adjust the spice level)

1/2 tsp jeera.

1/2 tsp turmeric powder

Salt to taste.

Few fresh curry leaves.

1 tbsp coconut oil.


In a kadai or bowl or small pressure cooker boil water. ( 1 to 1 1/2 litre).

In the mean time peel off the skin of kappa. Cut it in to little bigger pieces. Do not slice. Cut the kappa in any shape. Remove the white thread like thing from the middle of kappa. Wash and clean.

Grind the coconut, green chillies, jeera . Make a fine paste adding water.

Now when the water started boiling add kappa pieces. Cook for a minute.

Now we have to strain the water completely.

Add 2 cups of water to kappa add salt and turmeric powder. and cook. You can pressure cook for 2 or 3 whistles.

Once it is cooked add the coconut paste.

Add little more water and boil. Switch off the stove. Add curry leaves and curry leaves.


You can add 1 piece of garlic and 4 shallots with coconut and grind.

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