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Main Course

Kappa-Poola Udachathu

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 3 servings

1 kg Tapioca
Coconut half pc
2 nos Green chilly
1 tsp Chilly powder
1/2 tsp Turmeric powder
Curry leaves, to taste
1/2 tsp Cumin seeds
2 nos Shallots
Salt, to taste

Preparation

Step 1
Cook tapioca in water with chilly powder, turmeric powder and salt to taste.
Step 2
Grind the coconut with shallots, cumin seeds and water as needed. Mix it with cooked tapioca.
Step 3
Add curry leaves and green chilly.
Step 4
Mash it very well with a wooden spoon.
Step 5
Cook further for 5 minutes.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Kappa-Poola Udachathu

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 3 servings

1 kg Tapioca
Coconut half pc
2 nos Green chilly
1 tsp Chilly powder
1/2 tsp Turmeric powder
Curry leaves, to taste
1/2 tsp Cumin seeds
2 nos Shallots
Salt, to taste

Preparation

Step 1
Cook tapioca in water with chilly powder, turmeric powder and salt to taste.
Step 2
Grind the coconut with shallots, cumin seeds and water as needed. Mix it with cooked tapioca.
Step 3
Add curry leaves and green chilly.
Step 4
Mash it very well with a wooden spoon.
Step 5
Cook further for 5 minutes.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.