Sep 23, 2010

Tapioca Upma

Kappa / Cheeni ( Tapioca ) is a tubular , rich in carbohydrate omnipresent in Kerala.

If fresh, a cut section of Kappa will look moist and fully white. A bluish tinge or dryness indicate that the Kappa is old and hence not fresh ( won’t cook well ).

Cut fresh Kappa to required size after skinning and removing the vein at the centre. Wash and clean well.

Take diced Kappa in a vessel. Add water- so that all the pieces are fully immersed. Add little salt. Boil till done. Alternately pressure cook for till 2 - 3 whistles or until done and soft.

Most important : Drain off this water. Don’t use it for any other purpose.

Tapioca Upma

Serves: 2


250 g cooked tapioca ( kappa / cheeni ) pieces

1 tablespoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera ( cumin seeds )

1/2 teaspoon urad dal

2 green chillies, slit lengthwise

1 spring curry leaves

1/2 teaspoon turmeric powder (optional)

Salt to taste

1/4 cup (or 3 tablespoons ) grated coconut


Heat oil in a wide pan. Add mustard seeds. When they begin to pop add cumin seeds ( jeera ), urad dal, slit green chillies and curry leaves. Saute for 2 - 3 minutes or until fragrant. Add turmeric powder (Optional) and fry on a low heat for 1 - 2 minutes.

Add cooked tapioca pieces and adjust salt to taste. Mix all the ingredients well. Cover with a lid and cook on a low heat for 5 - 8 minutes. Stir occasionally. Sprinkle grated coconut.

Serve hot as a snack.

1 comment:

veena krishnakumar said...

Hi niya
first time here
Interesting upma. I have made the coconut mice using your recipe. Have linked it back to your post and your blog as well. Please have a look