How To Peel And Cook Tapioca | Kerala Style Kappa Puzhukku Recipe | Tapioca Recipe | Kerala Cuisine

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How to Peel and Cook TAPIOCA | Kerala Style KAPPA PUZHUKKU Recipe | Tapioca Recipe | Kerala Cuisine

Kappa Puzhukku is a unique addition to the diverse culinary hotpot that is Kerala. Kappa, also known as Maricheeni in some parts of the state, and Tapioca in English, is a starchy tuber that is believed to have been integrated into Kerala agriculture out of sheer necessity.

Famine struck Kerala twice. Once in the mid-1800s when Kappa was first planted, and then again post WWII when rice imports from Burma stopped abruptly. Kappa proved to be the famine-proof, weather-resilient crop they needed.

It's crammed to the brim with carbohydrates, like rice, which was the staple food for the state. It can be boiled and mashed, like rice. Either way, kappa found mainstream acceptance and a permanent place on Malayalee Taste buds.

It is paired with numerous sauces and meat gravies. But the Kerala Style KAPPA PUZHUKKU Recipe is the most popular of them all. It can be made in very little time, without the need for special condiments. Just like most other massy things in Kerala cuisine, this is soul food. It's warm, delicious and loaded with energy.

I think that's enough history and Mallu chest thumping. Go and learn How to peel and cook Tapioca Recipe.

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