Tapioca - Kappa Korma, Cooked With Coconut Milk, Kerala Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 People
Ingredients
For cooking tapioca
  • Tapioca, diced- ½ kg
  • Water-1 cup
  • Salt- ½ tsp
For making tapioca korma
  • Coconut oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies- 3
  • Curry leaves- 1 sprig
  • Small/pearl onions or shallots- 1 cup
  • Ginger, minced- 1 tsp
  • Garlic, minced- 2 cloves
  • Green chilies, chopped- 1 or 2
  • Salt- ½ tsp
  • Tomato, chopped- 1
  • Kashmiri chili powder- 1½ tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 2 tsp
  • Fennel powder- 1 tsp
  • Salt- ½ tsp
  • Cooked tapioca
  • Warm water- ½ cup
  • Thick coconut milk- ½ cup
  • Curry leaves, to garnish
Instructions
  1. I've taken frozen diced tapioca, available at the Indian store.
  2. Rinse the tapioca in water, defrosting is not required.
  3. I'm going to pressure cook the tapioca in my Instant Pot.
  4. Add the diced tapioca to the stainless steel pot, add water & salt.
  5. Close the pot with the lid.
  6. Select Pressure cook setting, set time to 10 minutes at high pressure.
  7. If you don't have an Instant Pot, cook over stovetop: Boil water in a saucepan, add the tapioca & cook till fork tender. Don't over cook till mashed.
  8. After 10 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  9. Open the lid, the tapioca will be cooked perfectly.
  10. Drain the liquid in the pot & keep the tapioca aside.
  11. Place a clay pan over medium heat. Or use a regular saucepan.
  12. Add coconut oil, let turn hot.
  13. Add mustard seeds, let splutter.
  14. Add dried red chilies & curry leaves, saute for a few seconds.
  15. Add small onions or shallots, ginger-garlic, green onions, season with ½ tsp salt.
  16. Cook till onions turn light golden in color.
  17. Add tomato chopped, combine well.
  18. Cook covered till tomatoes have mashed up.
  19. Add the spices, combine well & cook for a minute.
  20. Add the cooked tapioca, gently combine well.
  21. Don't mash the tapioca.
  22. Add ½ cup warm water, mix well & cook for 2 minutes.
  23. Add coconut milk. gently combine well & cook for 2 minutes.
  24. Don't let the coconut milk come to a boil.
  25. Garnish with curry leaves.
  26. Take the clay pan off the heat & keep it covered.
  27. This tapioca korma can be enjoyed with fish curry & rice, I had it with pan fried sea bass fish.
  28. Tastes rich, creamy & delicious, enjoy!
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/tapioca-kappa-korma-cooked-with-coconut-milk-kerala-recipe/