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
Author: Thasneen
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
- I've taken frozen diced tapioca, available at the Indian store.
- Rinse the tapioca in water, defrosting is not required.
- I'm going to pressure cook the tapioca in my Instant Pot.
- Add the diced tapioca to the stainless steel pot, add water & salt.
- Close the pot with the lid.
- Select Pressure cook setting, set time to 10 minutes at high pressure.
- 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.
- After 10 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
- Open the lid, the tapioca will be cooked perfectly.
- Drain the liquid in the pot & keep the tapioca aside.
- Place a clay pan over medium heat. Or use a regular saucepan.
- Add coconut oil, let turn hot.
- Add mustard seeds, let splutter.
- Add dried red chilies & curry leaves, saute for a few seconds.
- Add small onions or shallots, ginger-garlic, green onions, season with ½ tsp salt.
- Cook till onions turn light golden in color.
- Add tomato chopped, combine well.
- Cook covered till tomatoes have mashed up.
- Add the spices, combine well & cook for a minute.
- Add the cooked tapioca, gently combine well.
- Don't mash the tapioca.
- Add ½ cup warm water, mix well & cook for 2 minutes.
- Add coconut milk. gently combine well & cook for 2 minutes.
- Don't let the coconut milk come to a boil.
- Garnish with curry leaves.
- Take the clay pan off the heat & keep it covered.
- This tapioca korma can be enjoyed with fish curry & rice, I had it with pan fried sea bass fish.
- Tastes rich, creamy & delicious, enjoy!
