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| Tapioca Spread |
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| Kappa with Chat Masala |
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| Kappa - Kerala Style |
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| Kappa with grated cheese |
I don't know how and when random ideas strikes. One thing is sure, you got to strike it hot. And anothe very critical is that you have to note it down somewhere. Or, there's a high chance that it might be forgotten!
Fusion Recipe!
So, here's the October month idea! It's nothing sophisticated. I made kappa (tapioca) with three different variation - one was our typical Kerala style preparation where boiled kappa is sauteed with mustard seeds, dry chilli and grated coconut.
Second variation is for North Indian palette. Here, I used chat masala, onion, black salt, coriander leaves, jeera, etc.
Third variation is by adding Italian herbs to it! The pictures are not great. So, next time I'll buy few herbs and try to take a better picture of these three.
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Sautéed kappa! Perfect Evening Snack
Sautéed kappa means tapioca (kappa) that has been lightly fried or tossed in oil with spices — usually after being boiled. In Kerala cuisine, "kappa" refers to cassava or tapioca, a staple root vegetable.
Here's what it typically involves:
- Boiled kappa pieces (finger-length)
- Sautéed in coconut oil
- With mustard seeds, curry leaves, green chilies, garlic, shallots, and sometimes grated coconut
- Can be mildly spiced or spiced up with crushed red chili
It’s a simple, flavorful side dish, often paired with fish curry or served on its own as a snack. The sautéing adds flavor and texture after the soft boiling of the kappa.
Apart from these three, I have few more combination in mind. I'll make and share the pics.
