Tapioca – Kappa Korma, Cooked With Coconut Milk, Kerala Recipe

Tapioca-Kappa masala cooked in coconut milk, delicious…

Tapioca is a staple in Kerala & a variety of dishes can be made with it. There a few dishes I always end up making with tapioca, Kerala style tapioca puzhukku- cooked with ground coconut & boiled tapioca stir fried with tempering or tadka. This time, I wanted to try a different dish with it & ended up making this korma, similar to chicken or fish korma.

I’m glad I tried this recipe, turned out delicious, I enjoyed it with pan fried sea bass fish.

Tapioca-Kappa Puzhukku, cooked with ground coconut, click here for recipe

Tapioca - Kappa Korma, Cooked With Coconut Milk, Kerala Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4 People
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
  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!



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...