Tapioca kootu is also known as Kappa kootu or maravalli kizhangu kootu. It is a healthy and comforting recipe from South India, especially popular in Kerala and TamilNadu. It’s a simple and flavourful kootu prepared using boiled tapioca, coconut, and spices, followed by tempering. It’s a versatile recipe that can be enjoyed with white rice, Kerala matta rice, or it can be served as an accompaniment for fish or meat curries. Tapioca has lot of health nutrients like iron, calcium, so it is good for lactating mother to boost milk supply. This recipe is so easy to make, naturally gluten free too. A simple traditional recipe with homely flavours!
Tapioca Kootu
Tapioca kootu is a best food for lactating moms. Amma makes this kootu for lunch daily during my first three months after pregnancy. I love this so much, that i can have it daily with no boring. Amma makes it little liquidy to go perfect with rice. You can make this thick and have it with meen kari. You can check out all my kootu recipes here and if you want to see more of tapioca recipes, check here..
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About Tapioca Kootu
Kootu is a traditional South Indian made by cooking vegetables with lentils or spicy coconut based masala. It is typically thick and served with rice or during special occasions like onam sadhya, weddings on banana spread meals. The recipe is so versatile that it can be made with a variety of vegetables like radish kootu, chow chow kootu, snakegourd kootu.
Tapioca is a starchy root vegetable and naturally gluten free, perfect for those with gluten sensitivities. It is rich in calcium and iron, and it is suitable for people who are looking for weight gaining recipes.
Tapioca kootu is made by simmering tenderly cooked tapioca with a blend of coconut and spices like green chilli, garlic and jeera. The combination of tapioca texture, the aromatic spices and the richness of the coconut makes this kootu a comforting and flavourful option for any South Indian meal.
Similar Recipes
Boiled kappa with chutney
Mashed cassava
Kappa biryani
WHY THIS RECIPE WORKS
Adaptability : Tapioca easily absorbs the flavours of coconut and spices. Results in a simple and aromatic kootu recipe in no time. Also the recipe is so versatile that it can be made with other vegetables like potato, chow chow, snake gourd.
WHY I LOVE THIS RECIPE – Tapioca kootu is perfect for lactating mothers and it holds a special place in my heart. After my delivery, my amma ( mother ) used to make this delicious kootu for me during the first three months of postpartum. It’s so light, healthy and I have it without any complaints. Amma makes a slightly runny consistency so it perfectly mixes with rice. It’s a comforting and nutritious dish that I truly love!
Filling and satisfying : Tapioca are rich in carbohydrates, iron and calcium, so making the kootu using this vegetable provides a filling and healthy meal. If you’re looking to gain weight, then this kootu will be a perfect choice.
Easy to make : Tapioca kootu recipe is so simple and easy to make with basic and budget friendly ingredients. All ingredients can be put together and cooked in under 30 minutes.
Ingredients
Tapioca / Maravalli kilangu : This is the main ingredient for this kootu. It is also known as kappa or cassava. It is a root vegetable widely used in TamilNadu and Kerala cuisine. I have chopped and boiled the tapioca, then mixed it with spices. When cooked it will be slightly chewy and sweet.
Masala paste : This masala paste is the heart of the kootu. As it contains the spices and flavour enhancing ingredients. It is prepared by grinding the following items:
Coconut : Coconuts are generally used in many South Indian recipes like kootu, curries. It provides a creamy texture and subtle sweetness and also
balances the spices. Use freshly sliced or grated coconut for authentic taste.
Dry red chilli : Red chilli is the only main spice used for the heat. Adjust the quantity according to your spice tolerance. Kashmiri chilli can be used as a substitute, as it is less in spice and rich in color.
Garlic : Garlic adds a pungent and intense flavour.
Cumin seeds / Jeeragam : Cumin seeds have a warm, earthy flavour. When added, they make the kootu even more aromatic and flavourful.
Turmeric powder : Turmeric powder provides a beautiful yellow color to the kootu.
Seasoning : In Kerala coconut oil is used for seasoning. You can also substitute with regular cooking oils. For tempering mustard seeds, urad dal, curry leaves are used.
Hacks
Skin peeling : The skin of tapioca can be peeled using a peeler or a knife. If the skin is too tough to remove, then soak them in water for 10 to 15 minutes. This will help the skin loosen and can be easily removed.
Pressure cooker or Open pot : Cut the tapioca into medium sized cubes. If you’re short on time, pressure cook the tapioca with water for 2 to 3 whistles. Or you can also cook them using the stove top method. By boiling water in a large pot, gradually add the cubed tapioca, cover and cook for 15 to 20 minutes.
Masala paste : In a blender, add coconut, garlic, red chilli, jeera and add some water. Grind them into a smooth paste.
Use non-stick pan : If you’re a beginner or cooking tapioca for the first time, use a non-stick pan for easy tossing. As it helps to hold the shape and prevents from burning or sticking.
Tapioca dal kootu : For rich and healthy protein kootu, add a tablespoon of cooked moong dal or toor dal towards the end of cooking.
Tapioca Kootu Recipe Step by Step Pictures
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| You need a fresh tapioca |
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| Peel them and chop them |
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| Add it to water and salt them |
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| Mix them well |
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| Now make the masala |
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| Grind the ingredients to a smooth paste |
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| Add it to cooked tapioca |
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| Mix well |
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| Cook them for few more mins |
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| Now it is done |
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| Make seasoning |
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| Pour over tapioca |
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| and Serve |
Expert Tips
- If you use a pressure cooking method, don’t overcook. This may lead to a mushy tapioca.
- Add a teaspoon of oil and a pinch of salt while cooking the tapioca.
- Some may find a brown wood kind of part in the middle of the tapioca, so remove them using a knife before cooking.
- Cook the tapioca until it is tender and hold its shape. It can be tested by poking with a fork or knife and it should be easily pierced.
- After boiling, run the cooked tapioca under cold water to remove excess starch.
- If the kootu is too thick, add some water to loosen it.
- Garnish with coriander leaves for a burst of herb flavour.
STORAGE
Store the leftover tapioca kootu in an airtight container. It typically lasts for 2 to 3 days in the refrigerator. The leftovers can also be freezed. Thaw them and add a splash of water or coconut milk while reheating. It can be reheated using a microwave oven or stove top method.
SERVING
Traditionally tapioca kootu is served with fish meal in Kerala region. It can also be served with white rice, Kerala matta rice with a dollop of ghee or it can be enjoyed on its own.
FAQ
1.Why is my tapioca kootu so mushy?
This may be due to overcooking the tapioca. It tends to cook quickly, so pierce the tapioca pieces using a fork or knife while boiling to ensure it is tender and hold its shape.
2 . Do I have to soak tapioca before cooking ?
Some may skip the process of soaking the tapioca before cooking. If it is done, then the soaking process helps to remove the toxins from tapioca and ensures even texture during cooking.
3. Is it gluten free?
Naturally tapioca is a gluten free vegetable. As long as the other ingredients like oil are also gluten, then the entire dish will be gluten free.
4. Is it good for lactating mothers?
Yes, it is completely good for a lactating mother. It is rich in calcium and iron content. It helps in milk production during breastfeeding.
5.How can I adjust the consistency of the kootu?
For a more liquid version, add some water or coconut milk. If you prefer thicker kootu, reduce the amount of water. Simmer and cook until your desired consistency is achieved.
Variations
Tapioca Dal kootu : Incorporate cooked moong dal or toor dal for a protein rich and healthy kootu.
Fish Kappa : This is one of the popular recipes in Kerala. Boiled tapioca is served with spicy, tangy fish curry. It is often termed as “Kappa Meen curry”.
Kappa puzhukku : Kappa puzhukku is a simple tapioca based Kerala dish. Steamed or boiled tapioca is tempered with basic ingredients like mustard seeds, urad dal and curry leaves. It is served along with spicy green chilli chutney, fish curry or beef curry.
More Tapioca Recipes
📖 Recipe Card
Tapioca Kootu Recipe | Kappa Curry Recipe | Maravalli Kizhangu Kootu
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Servings: 4 servings
Calories: 279kcal
Nutrition
Serving: 1servings | Calories: 279kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 390mg | Fiber: 4g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 34mg | Calcium: 35mg | Iron: 2mg
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