Kappa Thalichathu

Kappa Thalichathu

Prep Time: 15 minutes

Cook Time: 15 minutes

kappa thalichathu


  • Kappa/Tapioca - 1/2 kg (remove the skin and wash it well, cut into 1" or medium pieces)
  • Water - 3 cups (water level must be above tapioca pieces)
  • Salt - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Boiled water - 1 cup
    For tempering :
  • Coconut oil - 2 tbsp
  • Mustard - 1/2 tsp
  • Curry leaves - 2 stems
  • Dry red chilli - 2 broken into small pieces
  • Small onion - 2 sliced


  1. In a deep sauce pan boil water over medium heat
  2. Add cleaned tapioca pieces , 1/4 tsp of the turmeric powder and salt
  3. Cover and cook for 2 to 3 minutes then drain the water well
  4. Now add 1 cup of boiling water and add 1/4 tsp of the turmeric powder and 1 tsp of salt
  5. Cover and cook over low - medium flame for 5 to 10 minutes or cook till the tapioca is done
  6. Stir in between 2 to 3 times, check the salt and add more, if you need
  7. Mash the tapioca little and switch off the stove
  8. Heat oil in a small pan over medium heat and splutter mustard
  9. Immediately add dry red chilli pieces and curry leaves
  10. Now add small onions and saute till onions turn slightly golden brown
  11. Pour this tempered items to the cooked tapioca and mix well
  12. Serve hot with Hot fish curry (meen mulakittathu ) or serve alone with evening tea
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