Kappa or Tapioca or Cassava and beef/fish/mulaku is a common dish popular among the Christians of Kerala, India. This dish is also very familiar and favorite for most of the Keralites/Malayalis, yet another dish that makes us feel super nostalgic. Maharaja of Travancore, Vishakham Thirunal Rama Varma introduced the Kappa here during the famine of his kingdom during the 1880 - 1885. It is also called as Maracheeni in some parts of the state. Kerala is commonly known as God’s Own Country and the state has always been quietly obsessed with food.
Kappa is prepared and served piping hot in different varieties with different curries like beef, fish, mulaku chammanthi etc. Most of the restaurants, tea shops, toddy shops, street shops (thattukada) in Kerala serve this Kappa and it’s different combinations.
Chendan Kappa or Tapioca Cakes is a common dish and it’s preparation is very simple. Sliced Tapioca after skinning and cutting into 6 cm long is cleaned and boiled in water after adding salt till properly cooked and the water is drained off. It is then served along with simple chilli sauce (a paste of Green/Red Chilli + Shallot/Onion + Salt + Oil).
Kappayum Ellum or Kappa Biriyani is a mix of mashed Kappa and Beef with bones (ribs of the beef). Sliced Tapioca after skinning and cutting into 2 cm long is cleaned and boiled in water after adding salt and turmeric powder till properly cooked and the water is drained off. Grind together garlic, shallots and green chillies and saute the garlic paste well with sliced onions and curry leaves for marinating the beef. Marinated beef (beef with bones cut into small pieces) with grinned garlic, ginger, chilli powder, coriander, turmeric powder, pepper powder, garam masala and salt is cooked well separately. Then in a low flame mix together the cooked Tapioca and beef. This is garnished in oil with mustard seeds and fry curry leaf, shallots/onion and dried chilli.
Kappa Puzhukku or Mashed Tapioca with beef/fish/mulaku is another combination. It’s preparation is sliced Tapioca after skinning and cutting into 2 cm long is cleaned and boiled in water after adding salt and turmeric powder till properly cooked and the water is drained off. It is then mixed with grated coconut and chilli powder, then steamed and mashed into a dry pudding. This is garnished in oil with mustard seeds and fry curry leaf, shallots/onion and dried chilli.