കപ്പ പുഴുങ്ങിയത് | Traditional Kerala Boiled Tapioca / Kappa Puzhungiyathu / Dani & Anna’s World

കപ്പ പുഴുങ്ങിയത് | Traditional Kerala Boiled Tapioca / Kappa Puzhungiyathu / Dani & Anna’s World

Kappa Puzhungiyathu, also known as boiled tapioca, is a beloved traditional dish from Kerala’s kitchens. This simple yet hearty preparation involves cooking fresh tapioca (kappa) until soft and tender, then lightly seasoning it with salt and coconut oil. Often paired with spicy fish curry, chutney, or meat dishes, this nadan delicacy is a comfort food enjoyed across Kerala. Its humble, earthy flavor and wholesome nature make it a must-have during Onam feasts or everyday meals. A true symbol of Kerala’s rustic cuisine, boiled tapioca is both filling and satisfying.

traditional-style recipe for Nadan Kappa Puzhungiyathu (Boiled Tapioca) using frozen tapioca:

This simple and comforting Kerala staple is perfect with chutney, spicy fish curry, or just a hot cup of tea.

Ingredients:
Frozen tapioca – 1 pack (approx. 500g or as needed)
Water – enough to soak and cook
Salt – to taste

Instructions:
Soak the Tapioca
Remove the frozen tapioca from the pack and place it in a bowl of water. Let it sit for 15–30 minutes to thaw and soften slightly.

Cut into Pieces
Once thawed, cut the tapioca into medium-sized chunks or as per your preference.

Wash Thoroughly
Rinse the cut tapioca in water 2–3 times to remove excess starch and any bitterness.

Boil the Tapioca

Transfer the cleaned tapioca pieces to a large pot.

Add enough water to fully submerge the tapioca.

Add salt to taste.

Place the pot on the stove and bring to a boil.

Cook Until Soft
Boil the tapioca until it becomes soft and tender. This usually takes 20–30 minutes. You should be able to pierce it easily with a fork.

Drain the Water
Once cooked, drain the excess water completely.

Serve Hot
Enjoy hot boiled tapioca with:
Spicy coconut chutney
Kerala fish curry (meen curry)
Or even just a cup of strong Kerala tea

Tips:
You can check if it’s cooked by cutting a piece—it should be soft and not chalky inside.

If there’s bitterness, you can change the water once halfway through cooking.

Optionally, you can drizzle a little coconut oil over the cooked tapioca for extra flavor.



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