Pin I hope you have fun cooking up this Kappa Masala Recipe. Love Kerala recipes? Check out some of my favourites: Ulli vada Kerala egg roast recipe Stir-fried jackfruit seeds Kerala chicken roast Step by Step Kerala Kappa Masala Recipe: Peel the tapioca and wash it thoroughly. Cut into rough cubes by driving the knife in and splitting it off the centre of the tapioca. Cook the tapioca in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins). Drain the remaining water and discard. Crush or coarsely grind the garlic and red chillies together in a pestle and Mortar. Heat oil and add the mustard seeds following by the split urad dal. When the mustard seeds pop, add the garlic-chilli paste along with the turmeric powder and fry for 10 seconds so that the paste turns fragrant. Add the cooked tapioca, salt, and the curry leaves. Mix well and continue to stir until the spices coat the tapioca. That’s it! Hot and delicious Kappa Masala is ready. Wasn’t that easy? Love the serving dish? Check out more details of where I buy my food photo props from! Notes: – Use fresh garlic please. None of that minced bottled stuff. – You can use red chilli powder if you don’t have whole chillies. – The kappa must be cooked soft before you proceed with the rest of the cooking process. For Kerala kappa masala recipe in Malayalam, Tamil, Telugu, Hindi, Urdu, etc please use the Google translate button in the sidebar.
