Kappa (Mushy Tapioca)
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Mushy Tapioca (Kappa & Meen Curry Part 1)

Kappa / Cassava - Mustard seeds, curry leaves, crushed dry chillies, and garlic, fried in coconut oil and mixed with mushy tapioca with a seasoning of turmeric and salt. For me, that's the gooey joy of food!
Prep Time15 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Kerala
Servings: 4 serving


  • 500 grams tapioca (cassava / kappa)
  • 5 - 6 cloves garlic
  • 1 tablespoon chillies crushed dry
  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 2 sprigs curry leaves
  • 1/4 teaspoon turmeric
  • to taste salt


  • Wash the tapioca, score along the surface using a sharp knife, and peel the skin off. Discard the skin, and cut the tapioca into small 1-2 inch pieces. Place them in a pot, and pour water keeping the level about an inch above the tapioca pieces.
  • Cook with the lid closed, bring to boil, and cook till the tapioca pieces are tender. Switch off, drain the water, and keep the cooked tapioca aside.
  • Using a mortar and pestle, crush the garlic cloves, and mix well with the crushed dry chillies. Heat oil in a pan, and splutter mustard seeds. Add the garlic-chilli mix, and fry for a few seconds.
  • Add curry leaves, and fry for a few more seconds.
  • Add the cooked tapioca pieces to the fried mix.
  • Add turmeric and salt.
  • Mix well until the tapioca is evenly covered by the fried mixture.
    Kappa (Mushy Tapioca)
  • Add a cup of water and bring to boil. This is my trick to get it gooey, sticky! Reduce till the water disappear, and you get tapioca to a mushy consistency.
  • Mushy tapioca is ready to serve.
    Kappa (Mushy Tapioca)


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