Tapioca & Peas Recipe- Authentic Kerala Kappa Recipe with Coconut

Last Updated on 4 months by Neha Deshmukh

Tapioca & Peas Recipe – Authentic Kerala Kappa Recipe with Coconut

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a classic Kerala dish called Kappa and Peas (Tapioca and Peas). Growing up, this was a staple in our home, especially during the monsoon season. There’s just something so comforting about the earthy flavors of tapioca combined with the sweetness of peas and the fragrant coconut tempering. It’s simple, satisfying, and truly tastes like home.

Why You’ll Love This Recipe

This Tapioca & Peas recipe isn’t just delicious; it’s also wonderfully versatile. It’s a fantastic side dish with rice and dal, but honestly, I often enjoy it as a light meal on its own. Plus, it’s a great way to enjoy the goodness of sprouted peas and the healthy fats from coconut oil. It’s a little bit of Kerala sunshine on your plate, even when the weather isn’t cooperating!

Ingredients

Here’s what you’ll need to make this authentic Kerala Kappa recipe:

• 1 lb tapioca root (kappa)
• 1.5 cups sprouted green peas
• 0.5 cup grated coconut
• 3 cloves garlic
• 1 green chili
• 0.25 tsp turmeric powder
• 1.25 tsp salt (or to taste)
• 1 tbsp urad dal (split black lentils)
• 1 tsp cumin seeds
• 2 dried red chilies
• 1 tbsp red onion, finely chopped
• 0.5 tsp mustard seeds
• 1 sprig curry leaves
• 1 tbsp coconut oil

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your Kappa and Peas turns out just right:

• Tapioca/Kappa Varieties: There are different types of tapioca. I prefer the slightly harder varieties as they hold their shape better after cooking. You can find these at most Indian grocery stores.
• Sprouted Peas Benefits: Sprouting the peas makes them easier to digest and boosts their nutritional value. Plus, they have a lovely sweetness!
• Coconut Oil Quality: Using good quality coconut oil is key for that authentic Kerala flavor. Look for cold-pressed coconut oil for the best aroma and health benefits.
• Regional Variations in Spice Levels: Kerala cuisine can range from mild to spicy! Feel free to adjust the number of green chilies and red chilies to your liking. My family prefers a medium spice level, but some friends like to add a little extra kick.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, peel the tapioca root and carefully remove the central fibrous vein. Cut it into roughly 2-inch pieces.
2. In a large pot, boil the tapioca in 5 cups of water with the salt and turmeric powder for about 25 minutes, or until it’s easily mashable with a fork. Drain the water and mash the tapioca thoroughly. Don’t worry if it’s a little lumpy – that’s perfectly fine!
3. While the tapioca is boiling, cook the sprouted peas in 3 cups of water with a pinch of salt for about 10 minutes. Drain and set aside.
4. Now, let’s make the coconut paste. Grind the grated coconut, garlic, and green chili with about ¼ cup of water into a smooth paste. A small blender or food processor works best for this.
5. In a large pan, combine the mashed tapioca, cooked peas, and the coconut paste. Cook for about 3 minutes on medium heat, stirring constantly, until everything is well combined and heated through.
6. Time for the tempering! Heat the coconut oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal and cook until golden brown.
7. Next, add the dried red chilies, chopped red onion, and curry leaves. Sauté until the onions are fragrant and slightly translucent.
8. Pour the tempering over the tapioca mixture and mix well. Give it a final stir and it’s ready to serve!

Expert Tips

• Don’t overcook the tapioca, or it will become too mushy. You want it to be mashable, but still hold some texture.
• If you don’t have sprouted peas, you can use frozen peas, but the flavor won’t be quite as vibrant.
• Taste and adjust the salt as needed.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is plant-based.
• Gluten-Free Confirmation: Absolutely gluten-free!
• Spice Level Adjustments: Add more green chilies or a pinch of chili powder for extra heat.
• Festival Adaptations – Onam/Vishu: During Onam and Vishu, this dish is often served as part of the sadya (feast). Some families add a touch of asafoetida (hing) to the tempering for a more festive flavor.

Serving Suggestions

Serve this Tapioca & Peas warm with a side of rice and your favorite dal. It also pairs beautifully with a simple vegetable curry or a tangy yogurt raita. I love enjoying it with a cup of hot chai!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is tapioca/kappa difficult to cook? Not at all! It just requires a little patience. The key is to boil it until it’s tender enough to mash.
• What is the best way to sprout green peas at home? Soak the peas in water overnight. Drain and rinse them, then keep them in a damp cloth for another day or two, rinsing occasionally, until they sprout.
• Can I use frozen peas instead of sprouted peas? Yes, you can! Just add them directly to the pan with the mashed tapioca and cook until heated through.
• What type of coconut oil is best for tempering? Cold-pressed coconut oil is ideal for its flavor and health benefits.
• How can I adjust the spice level of this dish? Simply add more or fewer green chilies and red chilies to suit your taste.

Enjoy making this delicious and authentic Kerala Kappa and Peas recipe! I hope it brings a little bit of Kerala’s warmth and flavor to your kitchen. Let me know how it turns out in the comments below!