Aug 22, 2012

Spicy Tapioca (Kappa) with Homestyle Chicken Curry

Spicy Tapioca with Homestyle Chicken Curry

For Kappa (Tapioca)

Serves: 4

Kappa ( 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 ).

600 g - 700 g (net weight after cleaning) kappa (tapioca)

3 cups water (600 ml - 700 ml)

1/2 teaspoon salt


Cut fresh Kappa to required size after skinning and removing the vein at the centre. Wash and clean well until you get a clear water.

Take diced Kappa in a vessel. Add water- so that all the pieces are fully immersed. Add little salt. Boil till done and soft. Alternately transfer kappa pieces into pressure cooker. Add water and ½ teaspoon salt. Water level should be above 1 - 1 1/2 – inch from the tapioca pieces. Pressure cook till 3 quick whistles or until done and soft. Switch off the heat. Allow the cooker to cool naturally. Open the lid.

Most important : Drain off this cooked water. Don’t use it for any other purpose. Carefully remove boiled tapioca and keep aside.

To make spicy kappa:

1 tablespoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon jeera (cumin seeds)

3 green chillies, slit lengthwise

1 spring curry leaves (6 nos)

2 tablespoons finely chopped shallots / chuvannulli / sambar onions

1/2 teaspoon red chilli powder

1/4 teaspoon turmeric powder

400 g boiled and mashed tapioca pieces / kappa

Extra 1/2 teaspoons salt


Heat oil in a pan. Add mustard seeds. When they crackle, add jeera, slit green chillies and curry leaves. Saute for 2 minutes.

Add finely sliced small onions and fry till golden color and crisp.

Add red chilli powder and turmeric powder. Stir well for 2 minutes.

Add boiled and mashed tapioca pieces. Sprinkle extra salt if required. Mix well. Do not add water. Cover with a tight lid and cook on a low to medium heat for 10 - 12 minutes or until the spices well blended with tapioca.

Homestyle Chicken Curry

A delicious chicken curry, made of minimum oil and less spices. Goes well with Rotis / Rice / Pulao / Idiyappam / Appam / Whole wheat bread / Brown bread / Kappa ..

Serves: 4


For the chicken:

500 g chicken pieces, cut into medium size

½ teaspoon turmeric powder

½ teaspoon salt

Wash and clean chicken pieces. Drain out water thoroughly. In a bowl, marinate chicken pieces evenly with turmeric powder and salt. Cover and keep aside for half an hour.

Other ingredients

1 tablespoon oil

2 onions, finely sliced or 15 – 20 shallots (chuvannulli / small onion), finely sliced

6 curry leaves

10 garlic cloves, finely chopped

1 – inch piece ginger, finely chopped

1 teaspoon red chilli powder

1/4 teaspoon pepper powder

2 teaspoon coriander powder

1/4 teaspoon turmeric powder

2 tablespoons water

2 tomatoes (pick well ripe), chopped

500 g chicken pieces, cut into medium pieces

1/2 cup (100 - 125 ml) water

3/4 teaspoon salt (or to taste)


Dilute red chilli powder, pepper powder, coriander powder and turmeric powder in 2 tablespoons of water and keep aside. Make a smooth solution (spice mix).

Heat oil in a wide pan. Add finely sliced onion or shallots and fry till golden color.

Add curry leaves and stir well.

Add chopped ginger - garlic and fry for 2 minutes.

Add diluted spice powder mix. Stir on a low heat until the water dries up and raw smell disappears.

Add chopped tomato and stir well for 2 minutes until well combined with other ingredients.

Add marinated chicken pieces, salt to taste and 1/2 cup (100 -125 ml) water. Mix all the ingredients well. Cover with a tight lid and cook on a low to medium heat for 25 - 35 minutes or until done / gravy slightly thickens / chicken pieces softens. Serve with Tapioca / Rotis / Pulao ..

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