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A staple food renowned for its adaptability and high carbohydrate content is tapioca root, sometimes referred to as kappa in South India. It was introduced in India by the Portuguese and is now associated with the regional cuisines, particularly of Kerala. Along with being gluten-free, the tuber also has the ability to pick up flavours and therefore can serve as the base for many dishes.
Tapioca is highly appreciated by people of all ages and it is rich in energy. It has many uses in combination with spices, coconut and other local ingredients, which makes many dishes in South Indian cuisine heavy and warm. The root vegetable can be taken in many forms depending on the consumer’s preference, a creamy vegetable, a spicy stir fry or even a snack.
Kappa Puzhukku
A traditional dish that showcases the flavour and simplicity of tapioca root is kappa puzhukku. The root vegetable is prepared by boiling it until it is soft and then pounding it until it is smooth. Often accompanied with curry leaves, mustard seeds and ground coconut, this meal has a deep flavour and texture. While the spices improve its flavour, the addition of coconut oil gives a fragrant touch. Kappa Puzhukku is a symbol of South Indian home cuisine and is frequently eaten with rice or on its own. It is comfort food at its best.
Image Credit: Wikimedia Commons
Kappa Ularthiyathu
Kappa Ularthiyathu is a delicious stir-fry made from boiled tapioca. Black mustard seeds, turmeric, and red chilli powder are among the spices that are sautéed with the cooked root vegetable after it has been chopped into cubes. This curry dish is given its unique smell by curry leaves and rich taste from onions and green chillies. Usually, this dish is accompanied by rice – however, it can be consumed independently as a snack. The pleasant contrast in texture created by the spices and the crispy tapioca borders makes Kappa Ularthiyathu a popular dish.
Image Credit: Wikimedia Commons
Kappa Puttu
In its steamed form, Kappa Puttu makes tapioca unique and different from how the regular item is prepared. Grated tapioca and coconut are combined in this preparation, which is then placed in a puttu machine and steam-cooked to perfection. The end product is a fluffy, delicate texture that goes well with savoury or sweet sides such as hot curries or jaggery. A great alternative for breakfast or as a midday snack is Kappa Puttu.
Kappa Curry
People who love curries should try Kappa Curry, a dish comprising tapioca with coconut milk. Prepared by boiling the root vegetable and adding it to spiced coconut milk, tomatoes, onions, and other spices such as cumin and coriander. This dish is perfect for the dinner spread. The starchy nature of the tapioca is balanced perfectly by the coconut milk; therefore, it complements bland chapati or steamed rice.
Kappa Chamanthi
Made from boiling tapioca mixed with fresh coconut, green chillies, and spices, Kappa Chamanthi is a fascinating condiment. Usually smashed to a coarse consistency, this chutney-like dish goes well with rice or dosa. Any meal is improved by the pleasant combination of the freshness of coconut and the spiciness of green chillies. Kappa Chamanthi effectively increases the popularity of tapioca as it is not only a staple ingredient for many dishes in South India, but it also complements main dishes in an elaborate meal.
