- Boil cubed tapioca in salted water with turmeric until tender but firm. Drain and set aside.
- Heat coconut oil in a pan. Add mustard seeds and let them splutter.
- Add curry leaves followed by chopped onions and green chilies. Sauté for 2 minutes.
- Mix in cooked tapioca and season with salt. Combine well.
- Serve hot as a tea-time snack or side dish.
- Calories:250 kcal25%
- Energy:1046 kJ22%
- Protein:3 g28%
- Carbohydrates:35 mg40%
- Sugar:2 mg8%
- Salt:200 g25%
- Fat:12 g20%
Last Updated on 4 months by Neha Deshmukh
Easy Kappa Recipe – Tapioca With Mustard Seeds & Curry Leaves
Hey everyone! Today, I’m sharing a super simple, yet incredibly flavorful recipe that’s close to my heart – Kappa with Mustard Seeds and Curry Leaves. Growing up, this was a frequent snack at home, especially during the monsoon season. It’s comforting, satisfying, and comes together in under 30 minutes. Trust me, even if you’ve never worked with tapioca before, you’ll absolutely love this!
Why You’ll Love This Recipe
This Kappa recipe is more than just a snack; it’s a little piece of home. It’s quick, easy, and uses minimal ingredients. The combination of subtly sweet tapioca, the pungent mustard seeds, and fragrant curry leaves is just chef’s kiss. Plus, it’s naturally gluten-free and can easily be made vegan! It’s the perfect little something to enjoy with a cup of chai.
Ingredients
Here’s what you’ll need to make this delicious Kappa:
- 2 cups cubed Kappa / Cassava
- 1 tablespoon coconut oil
- ½ – 1 teaspoon mustard seeds (adjust to your liking!)
- 8-10 curry leaves
- 1 red onion, finely chopped
- 3-4 Thai green chillies, slit lengthwise (or more, if you like it spicy!)
- ½ teaspoon turmeric powder
- Salt to taste
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference:
- Kappa/Cassava: There are different varieties of tapioca. The white ones tend to be softer, while the reddish varieties hold their shape better. I prefer the reddish ones for this recipe as they don’t get mushy easily.
- Coconut Oil: Using good quality coconut oil really elevates the flavour. Look for a brand that’s cold-pressed and has a strong coconut aroma.
- Mustard Seeds: Black mustard seeds are traditionally used in South Indian cooking and give a lovely pungent flavour. You can also use brown mustard seeds if that’s what you have on hand.
- Curry Leaves: Fresh curry leaves are a must! If you can’t find them at your local Indian grocery store, try Asian markets. The aroma is irreplaceable. Regional variations exist – some are smaller and more delicate, others larger and more robust.
- Green Chillies: Thai green chillies pack a punch! Adjust the quantity depending on your spice preference. You can deseed them for a milder heat.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, let’s get the tapioca ready. Place the cubed kappa in a pot, cover with water, add a pinch of salt and the turmeric powder. Bring to a boil and cook until tender but still firm – about 10-15 minutes. You don’t want it falling apart! Drain the water and set the kappa aside.
- Now, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – this is important, as it releases their flavour!
- Once the mustard seeds have spluttered, add the curry leaves. They’ll sizzle beautifully.
- Next, add the chopped onions and green chillies. Sauté for about 2 minutes, until the onions turn translucent.
- Finally, add the cooked tapioca to the pan. Season with salt and mix everything well. Make sure the kappa is coated with the spices.
- Cook for another 2-3 minutes, stirring occasionally, until everything is heated through.
And that’s it! Your Kappa with Mustard Seeds and Curry Leaves is ready.
Expert Tips
- Don’t overcook the tapioca! It should be tender but still have a slight bite.
- Make sure the oil is hot before adding the mustard seeds. Otherwise, they won’t splutter properly.
- Don’t be afraid to adjust the amount of green chillies to your liking.
Variations
Want to switch things up? Here are a few ideas:
- Vegan Adaptation: This recipe is already naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any dairy derivatives.
- Spice Level Adjustment: For a milder flavour, reduce the number of green chillies or remove the seeds. For extra heat, add a pinch of red chilli powder.
- Kerala Style Variation: My aunt always adds a sprinkle of grated coconut towards the end for a truly authentic Kerala flavour. It’s divine!
- Breakfast Adaptation: Add a squeeze of lime juice and a sprinkle of chopped coriander for a zesty breakfast side dish.
Serving Suggestions
This Kappa is fantastic on its own as a tea-time snack. It also pairs beautifully with a simple dal or sambar. My family loves it with a side of yogurt for a cooling contrast.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!
FAQs
Let’s answer some common questions:
- What is Kappa/Cassava and where can I find it? Kappa, also known as cassava or tapioca, is a root vegetable commonly used in South Indian cuisine. You can find it at Indian grocery stores, Asian markets, or sometimes even larger supermarkets.
- Can I use a different oil instead of coconut oil? While coconut oil adds a unique flavour, you can use vegetable oil or sunflower oil as a substitute. However, the taste won’t be quite the same.
- How do I know when the tapioca is perfectly cooked? The tapioca should be tender enough to pierce easily with a fork, but still hold its shape. It shouldn’t be mushy.
- Can I make this ahead of time? You can boil the tapioca ahead of time and store it in the refrigerator. However, it’s best to assemble and cook the rest of the recipe just before serving.
- What other spices can I add to enhance the flavour? A pinch of asafoetida (hing) adds a lovely savoury note. You can also experiment with a little bit of turmeric powder or red chilli powder.