Mahe Kappa Puzhukku (Mashed Tapioca)
Soft-boiled tapioca coarsely mashed with coconut, cumin and green chilli, a Malabar-style staple eaten in Mahe with fish curry or chutney.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •Pot
- •Masher
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 8 g
- carbs
- 40 g
- fibre
- 3 g
- protein
- 3 g
- calories
- 230 kcal
Instructions
- 1
Boil the tapioca cubes in water with turmeric and a little salt. Cook until soft, about 20 minutes.
- 2
Drain the tapioca well and set it aside. Mash it roughly using a masher or the back of a ladle.
- 3
Grind the grated coconut, cumin seeds, green chillies and garlic into a rough paste. Use minimal water.
- 4
Heat coconut oil in a pan and let the mustard seeds pop. Add the curry leaves and shallots.
- 5
Fry the shallots until they turn golden and smell fragrant.
- 6
Add the ground coconut mixture to the pan. Stir and fry for 2–3 minutes.
- 7
Add the mashed tapioca to the pan. Mix everything together thoroughly on low heat.
- 8
Taste and adjust the salt. Serve hot.
Chef's tips
Do not overboil the tapioca into mush; it should hold some texture for mashing. Fresh coconut makes a significant difference in flavour compared to desiccated coconut.
Ingredient substitutions
- tapioca → raw plantain
- fresh coconut → frozen grated coconut, thawed
Storage
Refrigerate for up to 2 days.
Reheating
Reheat with a splash of water on the stovetop to loosen texture.
Common mistakes to avoid
- •Overcooking tapioca until it disintegrates completely
- •Skipping the tempering step (sizzling spices in hot oil), losing aromatic depth
Serving suggestions
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