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Kerala Style Kappa Puzhukku- Tapioca Or Yuca With Coconut | Instant Pot Recipe

Tapioca cooked with ground coconut, it’s a Kerala vegetarian delicacy…

Kappa Puzhukku is a popular traditional dish from the South Indian state of Kerala. It is a simple and delicious dish made with boiled and mashed tapioca (also known as yuca or cassava) mixed with grated coconut, green chili, garlic, and a few other spices. Sharing the recipe for Kappa Puzhukku. This is usually enjoyed with fish curry. I also have it with chicken or beef curries as well, tastes delish.

Kerala style fish curry recipe, click here

Kerala Style Kappa Puzhukku- Tapioca Or Yuca With Coconut | Instant Pot Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
  • Raw tapioca, diced- 4 cups
  • Salt- 1 tsp
  • Water- 1½ cups
For grinding
  • Grated coconut- 1½ cups
  • Garlic cloves- 2
  • Green chilies, halved- 2 or 3
  • Cumin seeds- 1 tsp
  • Turmeric powder- ¼ tsp
  • Water- ¼ cup
For making tempering
  • Coconut oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies, halved- 3
  • Curry leaves- 10 leaves
  • Kashmiri chili powder- ½ tsp (optional)
  1. I've taken 3 raw tapiocas, peel off the skin & dice them up; there will be around 4 cups.
  2. You can also use frozen tapioca, available in Indian stores. Rinse the frozen tapioca in water.
  3. I'm using my Instant Pot for pressure cooking the tapiocas. You can use a regular pressure cooker or cook over the stovetop.
  4. Add the diced tapiocas to the stainless steel pot.
  5. Season with 1 tsp salt & add 1½ cups water. Combine well.
  6. Close the pot with the lid.
  7. Select pressure cook setting, set the time to 12 minutes at high pressure.
  8. If cooking over stovetop: add water to a large pot & let come to a slight boil, add the tapioca & salt & cook for 20 to 25 minutes till the tapioca has turned fork tender.
  9. After 12 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  10. Open the lid, the tapioca will be cooked perfectly & fork-tender.
  11. There will be some liquid in the pot, drain the liquid.
  12. Using a spoon gently mash the tapioca, don't mash up completely.
  13. Into a blender jar, add the above-mentioned ingredients 'for grinding' & grind to a coarse paste.
  14. Add the ground coconut to the cooked tapiocas, combine well.
  15. Rinse the blender jar with ¼ cup water & add that to the tapioca, mix well.
  16. Turn on saute setting at medium or normal temperature.
  17. Season with ½ to 1 tsp salt.
  18. Cook for a few minutes till the raw smell of coconut & garlic goes away.
  19. Cancel saute setting & keep it covered.
  20. For making tempering: place a small frying pan over medium heat, add coconut oil & let oil turn hot.
  21. Add mustard seeds, let splutter.
  22. Add dried red chilies & curry leaves, saute for a few seconds.
  23. Take the pan off the heat & add ½ tsp Kashmiri chili powder. This is optional.
  24. Combine well & immediately pour over the cooked tapioca with coconut.
  25. Keep it covered for some time so that all the aroma will infuse into the dish.
  26. In Kerala, this is enjoyed with fish curry- pour spicy fish curry over the tapioca & enjoy.
  27. I also enjoy this with chicken or beef curries, tastes delish.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...