Mashed Tapioca (Kappa Puzhukku)

You may call this a rustic delicacy, yet found on way side eateries in Kochi city, hotels now applaud tapioca dishes with even a tapioca biryani in the menu.

Though this tapioca recipe used to be prepared at home, once in a while, i learnt that the name was puzhukku when i was in the college hostel when one of my friend brought this from her home after the weekend holidays. Then i learnt that there was a chakka puzhukku and also that puzhukku can be made from a variety of tubers that taste good especially during the karkidagam season. I prepared the tapioca puzhukku just out of coincidence with the season. And the name may sound a little like a continental or English cuisine., ..........if there can be mashed potatoes why not a mashed tapioca...




the recipe

Tapioca – 1 kg

ingredients for the puzhukku masala

cumin – ¾ tsp
garlic – 5 cloves
green chilly – 4
coconut – ½ part
salt – ½ tsp
onion – ½

for the tempering

mustard – ½ tsp
curry leaves – 2 sprigs
onion – ½
turmeric – ½ - ¾ tsp
oil – 1 or 2 tbsp

the method

Cut the tapioca into medium sized chunks and boil in salt water. When cooked drain the water. Cut it into small wedges or thin pieces.

Grind the ingredients for the puzhukku masala into a coarse to smooth consistency.

In a broad pan (uruli is better), heat oil and add mustard. When the mustard crackles add onion and curry leaves. When the onion starts to brown, add turmeric and sauté for few seconds. Add the puzhukku masala. Add quarter cup water and bring it to a boil so that the raw aroma of the masala is gone. Add the tapioca and mix well. Slightly mash with a spoon or fork. Serve with pickle or uppum molaku.

Beef and Tapioca Mash

the recipe

Tapioca – 1 kg

ingredients for the puzhukku masala

cumin – ¾ tsp
garlic – 5 cloves
green chilly – 4
coconut – ½ part
salt – ½ tsp
onion – ½ of 1

 for the tempering

mustard – ½ tsp
curry leaves – 2 sprigs
onion – ½
turmeric – ½ - ¾ tsp
oil – 1 or 2 tbsp

the method

Cut the tapioca into medium sized chunks and boil in salt water. When cooked drain the water. Cut it into small wedges or thin pieces. Grind the ingredients for the puzhukku masala into a coarse to smooth consistency. In a broad pan (uruli is better), heat oil and add mustard. When the mustard crackles add onion and curry leaves. When the onion starts to brown, add turmeric and sauté for few seconds. Add the puzhukku masala. Add quarter cup water and bring it to a boil so that the raw aroma of the masala is gone. Add the tapioca and mix well. Slightly mash with a spoon or fork. Keep it aside.

Beef gravy to be mixed with the mash

Beef (boiled with chilly, ginger and pepper) – 250 -350 gms
Onion, finely chopped -1
Garlic, finely chopped – 5 cloves
Garam masala – ½ tsp
Turmeric – ¼ tsp
Chilly powder – ¾ -1 tsp
Oil – 1 tbsp

Heat oil in a pan and add finely chopped garlic. Stir for few seconds and add the finely chopped onion. Let it partially brown. Add the turmeric, chilly powder and garam masala. Stir for about a minute and then add the boiled beef with one cup of its stock. Simmer for 10 minutes. Keep the pan with the tapioca mash in low flame and pour the beef gravy over it. Mix it thoroughly and stir till all the gravy is absorbed by the mash. Serve luke warm.