Tempered Tapioca | Kappa Thalichathu

I love tapioca/kappa very much.Whatever the form I can have it all day for three meals.Back in my native, we get a very good variety which has a different taste that of those we get here in Chennai.Some years back when we went to Kerala for a short trip we got some stem from my hubby's friend house and I planted it in sac on our terrace which yielded some amount of kappa.This December also I got some stem and have planted it.Good thing is that it has sprouted and new leaves have started shooting up.Will post pictures later.

Coming to this recipe it is quite easy which can be had for breakfast, snack or even for dinner. Fish curry is the best combo and even tamarind chutney or sugar taste good.

Preparation time: 10 mins
Cooking time: 15 mins
Serves: 5-6

  • Kappa/tapioca-1 kg
  • Salt to taste
  • Turmeric powder-1\2 tsp (optional)
  • Oil-1 tbsp
  • Mustard seeds-1 tsp
  • Whole red chilly-2
  • Grated coconut-1\2 cup
  • Curry leaves-few


1.Cut kappa in smaller pieces and peel off the skin.Wash it well in water.

2.Boil plenty of water and add the cleaned pieces to and allow to cook.Add salt when half cooked.When done drain the water and keep it.

3.Heat oil in a pan.Pop out mustard seeds.red chilly, curry leaves, coconut & turmeric powder ( if using) and add it to the cooked tapioca.Mix well.

4.Serve hot as such or with fish curry.


1.Add turmeric powder is purely optional.

2.Use coconut oil for authentic taste.

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