This simple, flavorful recipe highlights kappa kilangu (tapioca/yuca) prepared with aromatic spices, coconut and fresh herbs. It is easy to make and perfect as a side dish or a light meal.
The Recipe
Ingredients
- Kappa kilangu (tapioca/yuca) – 1 medium
- Onion – 2, sliced
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Asafoetida (hing) – 1/4 tsp
- Salt – to taste
- Grated coconut – 3 tbsp
- Green chillies – 3, slit or chopped
- Curry leaves – 7–8
- Coriander leaves – chopped, for garnish
- Oil – 1–2 tbsp for tempering
Procedure
- Peel the kappa kilangu and cut it into small even-sized pieces.
- Wash the pieces well. Pressure cook with a pinch of salt and enough water until they are tender, about 7–10 minutes depending on the size of the pieces.
- Drain and remove any tough central fibers if present. Mash the cooked pieces roughly so you still have some texture.
- Heat oil in a pan over medium heat. Add mustard seeds and let them pop, then add urad dal and sauté until it turns golden.
- Add asafoetida, curry leaves and green chillies and sauté briefly to release their aroma.
- Add the sliced onions and sauté until they turn translucent and soft.
- Add a pinch of salt and the mashed kappa kilangu. Mix gently so the mashed tapioca combines with the tempered spices and onions. Cook for 2–3 minutes to heat through and let flavors meld.
- Turn off the heat and immediately add the grated coconut and chopped coriander leaves. Mix well.
- Transfer to a serving dish and serve warm. This goes well with rice, roti or as a hearty side.
Photo Tutorial
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| Cut kappa into small pieces |
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| Remove the skin |
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| Chop onion and green chillies |
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| Mash cooked kappa |
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| Sauté onion and chillies |
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| Add mashed kappa and mix well |
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| Add coconut and coriander after switching off the heat |
Serve warm and enjoy this comforting, mildly spiced kappa kilangu dish.
