EGG & GREEN PEAS MASALA

    Green Peas Curry a.k.a Pattani Curry is one most frequented Curry in our house.  One reason being, it's my Son's favourite Curry.  Whenever I make this curry my husband says that he gets a similar curry in Greenland Hotel near his College(PSG Tech), but the curry served would have boiled Eggs in it.  He always laments saying that, he has never got enough of this combo - Parotta and Green Peas Masala.  The moment the food is ordered, & there it vanishes off, shared by his friends.  But has never felt the pinch then, happy old days. 

    A delicious curry prepared with fresh Green Peas & boiled Eggs in an Onion and Tomato gravy.  This is an easy restaurant style Curry which can be incorporated within no time. Egg & Green Peas Masala is a popular restaurant style dish which can be served with Rotis, Parathas, Naan, Kulcha or simply serve it along with Steamed Basmati Rice, Pulaos, Jeera Rice, Ghee Rice etc.,    

    Green Peas & Egg Masala is a tasty treat rich with flavours. This Curry compliments as a party menu for Vegetarian lovers.  To make this Green Peas Masala recipe richer and flavour filled, add ground Cashew Paste and fresh Cream.

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Preparation Time - 25-30 Minutes
Cooking Time - 20-30 Minutes

For a detailed recipe on HOW TO BOIL EGGS, Click here.... 

HOW TO MAKE EGG & GREEN PEAS MASALA

EGG & GREEN PEAS MASALA

BEETROOT CHAPATI

     Beetroot is a Vegetable with the contradictory notion, some like it and some don't.  Some wince at the colour it imparts into the dish and some love the way it colours the dish.  I love this Vegetable, Beetroot - The Pink Goodness rich in Iron and Vitamins. Overloaded with nutritional benefits that it takes you to the Pinks of your Health. A beautiful Colour it imparts into the dishes it is added into is an extra beauty on its own.

    When it comes to Indian cooking, most of the vegetables turn out in stir-fries or curries and then some are even added into Parathas or Chapatis.  Indian Moms found better ways to utilize the produce and side by side were brilliant enough to stealthily make kids eat healthy food along with the scenario.  Well, I am a loser when it comes to this strategy.  My kids over smart me, when I start talking about healthy eating.  Leaving aside my lamenting.  Let's talk about this brightly coloured Chapatis - Beetroot Chapatis.  Beetroot is one of my favourite vegetable and a default item in my refrigerator.  Beetroot Chapatis are equally tasty and healthy.

    Most of the recipes for Beetroot Chapatis use ground Beetroots in it.  But I like to cook the vegetable, grind it and then add it while kneading the chapati dough. It is prepared with whole wheat flour and ground Beetroot purée, seasoned to taste.  Add little water at a time while kneading the dough, otherwise, the dough would be very difficult to handle.  Parathas/Chapatis are usually cooked over the griddle with oil/ghee drizzled over it.  Beetroot Chapati can be eaten with Curd Raitha or Pickle or along with a choice of Vegetarian/Non-vegetarian Side Dishes.


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Cuisine - North Indian
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 3- 4
Yields - 12 - 15 Chapatis
Author - SM

Preparation Time - 20-25 Minutes
Leavening Time - 8-12 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO MAKE BEETROOT CHAPATI

BEETROOT CHAPATI

INGREDIENTS:

For the Dough:

To Cook:

METHOD:

• Peel, Clean, wash and cut the Beetroot into four pieces.
• Add a bit of water & Salt to the beetroot and Pressure cook the Beetroot for a whistle. 
• Allow the pressure to release.  
• Remove the Beetroots, strain the water used for cooking the Beetroots and reserve it.
• When the Beetroots cool down, grind it into a fine purée.
• Alternatively, can grind the fresh Beetroots as such and then add it while kneading the Dough.
  
• Now add the Beetroot Purée to the flour and add all the other ingredients mentioned under 'For the dough.'
• Knead it into a pliable dough adding very little water.  Can use the water used for cooking the vegetable.
• Beetroot Purée has water content in it.  So adjust accordingly.
  
• Finally, add oil and knead it again for about 7-8 minutes.
• Smear a bit of oil over the dough, cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls.
• Then roll them out into thin circles.
• Heat a griddle(Tawa) and cook each Beetroot Chapati on a medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Beetroot Chapati and cook them until they turn into golden brown on both the sides.
• Serve Beetroot Chapatis hot with a bowl of Curd(yoghurt), Raitha or Pickle.
• Goes well, with Vegetarian & non-vegetarian curries and gravies.
  

BEETROOT CHAPATI

 

NOTES:

• Can purée cooked or fresh beetroots for this recipe.
• Adding the spice powders is purely optional.
  
• Chat Masala can also be added while kneading the dough.
• Add very little water while kneading the dough.
• Beetroot Purée has water content in it.  So adjust accordingly.
  
• Can also smear a blob of butter over hot Beetroot Chapati just before serving.

ORANGE PINEAPPLE LEMON & GINGER JUICE

    Orange, Pineapple, Lemon & Ginger Juice - A juice inspired from the Novel,  "My Sister, the Serial Killer" written by "Oyinkan Braithwaite".  

    I have always loved combining fruit juices and the flavours it imparts into the drink always amuses me.  When I told this to my daughter who was the one, who suggested me the book, as usual raised her brow...  And I was like reading her mind, I read the book... but couldn't even notice the line which mentions the Juice... Then, combing fruit juices... doesn't clearly fall into her arena at all. Sceptical strict aappicer... she's!!! Whatsoever, I loved the Juice as always, fresh fruit juices rejuvenates my senses and uplifts my moods instantaneously.

ORANGE PINEAPPLE LEMON & GINGER JUICE

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Recipe Type - Drink
Difficulty - Medium
Serves - 3-4
Author - SM  

Preparation Time - 25 -30 Minutes

HOW TO MAKE ORANGE PINEAPPLE LEMON & GINGER JUICE

INGREDIENTS:

Add-ons (If preferred): 

METHOD:

• Using a knife, slice off the top & bottom part of the Pineapple, and cut off the outer layer. 
• Slice the Pineapple and cut it into chunks.
• Peel the Orange skin, remove the segments, clean off the white parts covering it and keep it aside.
  
• Slice & peel the ginger.
• Squeeze a Lemon and extract some Lemon Juice out of it.
  
• Add Pineapple Chunks, peeled oranges, ginger slices along with some water into a blender.
• Blend until smooth. 
• Pour the Juice through a strainer.
• The pulp would be thick, so it will take some time for the juice to be strained. 
• To speed up the process, press the pulp with a spoon/spatula.
• I use my juicer jar (which came along with my blender) for the purpose, which has a strainer within, which makes the process easier.
• Collect the strained Juice in a bowl.
• Add in the Lemon Juice and give a quick stir.
  
• Add Honey/Sugar to sweeten up the Orange, Pineapple, Lemon & Ginger Juice.
• Pour it into a tall glass and serve the Orange, Pineapple, Lemon & Ginger Juice chilled or at room temperature.
• Muddle a few Mint Leaves and pour chilled Juice over it for a mint flavoured Juice.

ORANGE PINEAPPLE LEMON & GINGER JUICE

NOTES: 

• I have used 1/4 Pineapple, 2 Big sized Navel Oranges and 2 slices of Ginger in this recipe and I got 3 Tall glasses of Orange, Pineapple, Lemon & Ginger Juice out of it. 
• Adding Sweeteners to the drink is purely optional.
• Can add a few extra teaspoons of Lemon Juice to add zing to the Juice.
• Increase or decrease the amount of Ginger to suit your preference.
  
• Adding Mint Leaves to the juice can give you an extra note of taste and flavour to Juice. But it is purely optional.  
• Freshly extracted Orange, Pineapple, Lemon & Ginger Juice (without added sweeteners) can be stored in the refrigerator for about 24 hours.

FISH 65

    Fish 65 is an easy Fish fry recipe prepared with Fish Chunks. Preferably I cook this recipe with Shark alias Sura/Sravu Fish.  Though you can prepare a wide range of recipes with Shark Fish, this Fish 65 recipe prepared with this variety does total justification, whatsoever.   And if you are a Seafood lover then this fried Fish recipe is for you.  Though it looks red and fiery, they are not as spicy as they look.

     Fish 65 is a spicy, deep-fried fish chunks which is a recipe adapted from Chicken 65 which is believed to have originated from Chennai, India, most specifically introduced in 1965 at the Buhari Hotel a famous restaurant in Chennai.  It serves as an entrée(starter) or even as a quick snack. It can be prepared using boneless Fish Chunks and is usually served with Sliced Onions and Lemon wedges. Any soft chunky variety of fish suits well for this recipe.  Vegetarian variants like "Paneer 65" or "Gobi(Cauliflower) 65" are also prevalent.  Kerala has its own style of Beef 65 too, made with pre-cooked Beef pieces.

       The flavour of this Fish 65 recipe can be attributed to Red Chilly Powder but rest of the ingredients for the recipe can vary.  Some recipes call for adding Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.  To be honest, Fish 65 teases you brain, and makes it difficult to identify whether the dish is made with Chicken or Fish.  So is the texture and flavour of well-marinated and perfectly cooked Fish 65.

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Cuisine - South Indian
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time : 5-10 Minutes
Marination Time : Overnight / 3-4 Hours
Cooking Time : 20 - 30 Minutes

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HOW TO COOK FISH 65

FISH 65

INGREDIENTS:

To Marinate:

Boneless Fish  - 500 Grams
Ginger Garlic Paste - 2 Tbspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Mono sodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Lemon Juice - 2-3 Tspns

To Fry:

Oil

To Garnish:

Onion Slices
Lemon wedges

METHOD:

To Marinate:

• Clean & Cut the Fish into small cubes.
• Wash it thoroughly & allow it to drain through a colander.
• Mix all the ingredients mentioned under "To Marinate."
• Add the Fish Pieces into the Marinade and mix well.
• Leave the marinated Fish Pieces for at least 1 hour or overnight in the refrigerator.

Fish 65:

• Heat cooking Oil on a high flame.  Allow the oil to smoke-off.
• Then reduce the flame to medium and then add the marinated Fish pieces into it.
• Do not overcrowd the pan, which will reduce the temperature of the oil.
  
• Deep-fry the Fish pieces on a medium flame until they are well cooked, and the sizzling sound stops.
• Remove the  fried Fish Pieces and allow it to drain on a paper towel.
• Fish 65 serves best as an entrée(starter) or even as a quick snack.  Serve it along with thinly sliced Onions and Lemon wedges. 
• Fish 65 can be served as a side dish. 
• Steaming hot Rice, Rasam and Fish 65 is one best combination & my personal preference.

FISH 65

NOTES:

• Drain the Fish Pieces well, before marinating them.
• Can use any fish variety with thick flesh for Fish 65 Recipe.  I have used Shark fish in this recipe. 
• Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
• Adjust the amount of Red Chilli Powder to your spice level.
• Kashmiri Chilli Powder is less spicy and also gives the needed fiery red colour to Fish 65.
• I have not used Food Colouring in this Fish 65 recipe.
• Do not fry the Fish Pieces for a long time, which can make the pieces hard.
  

CHEMMEEN/SHRIMP ULARTHIYATHU

    Chemmeen Ularthiyathu is a quick fix recipe which can be incorporated within minutes. It is a Spicy Prawns/Shrimps Recipe cooked in an authentic Kerala style.  Chemmeen Ularthiyathu is a sinfully spicy and succulent recipe cooked with Prawns/Shrimps, roasted in ample of Coconut Oil for an authentic Nadan flavour.  Fried Curry Leaves enhance the flavour and gives a wonderful aroma to the dish.  Small sized Shrimps serves best for this recipe.

    Kerala Cuisine is a multitude of Vegetarian and Non-Vegetarian dishes, but when it comes to seafood, it is the main diet in Coastal Kerala. Fish has always been a staple diet for the people of Kerala in all strata of society.  The long list of tasty, spicy and flavour filled seafood dishes are quite variant and versatile.

    And the Toddy Shops of today's Kerala flaunt a wide range of Seafood & local delicacies. Most of the dishes are tongue-teasing culinary expertise with wide gastronomic opportunities. The taste and flavours of seafood cooked in authentic Kerala style with the fresh catch have a distinctive touch. The seafood in Kerala mainly consists of a huge variety of Fish, Prawns, Crabs, Mussels, Squids and Lobsters.  Kerala has a proud list of the tastiest foods on earth, and the people of Kerala are gourmets with a taste. When it comes to food served in a Toddy shop it goes hand in hand with local hooch - the Toddy.  Chemmeen Ularthiyathu is one common dish served in a Kallu Shappu/Toddy Shop in Kerala.  Prawn Roast can also be served as an appetizer. Thengin Kallum(Toddy) spicy Chemmeen Ularthiyathum is one best way to devour up the delicacies in a Kallu Shappu.   

     Chemmeen Ularthiyathu is an authentic Kerala Recipe specifically cooked with local spices in Coconut Oil.  Pre-cooked Shrimps are slow cooked until the spices & seasoning are well coated. The spices used imparts a wonderful aroma, flavour and taste to this Shrimp/Prawn Recipe. Serve it along with hot-steaming Rice & a curry of your choice, or simply serve it as an appetizer to go along with your preferred Drink during a Party.

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Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 2-3
Author - SM


Preparation Time - 10 - 15 Minutes
Cooking Time - 20 - 30 Minutes



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HOW TO COOK CHEMMEEN ULARTHIYATHU /  SHRIMPS ROASTED WITH SPICES

 

CHEMMEEN/SHRIMP ULARTHIYATHU

INGREDIENTS:

To Cook Prawns:

For Sautéing:

METHOD:

• Clean, Peel and de-vein the Shrimps.
• In a Pan add the Shrimps/Prawns with the ingredients mentioned under "To cook Prawns/Shrimps," add some water and mix well.
• Then cover the pan and cook this on a low flame, stirring occasionally.
  
• Cook prawns/shrimps until soft & tender. 
  
• Heat Coconut oil in a pan, splutter Fenugreek Seeds, Dry Chillies and Curry Leaves.
• Sauté thinly sliced Onions and Green Chillies slit into two until onions turn translucent.
• Add Turmeric powder, Red Chilli powder, Fennel Powder and Pepper Powder to the above and fry for a few minutes.
• Leave this mixture on a low flame until the raw flavour goes.
  
• Now, add in the pre-cooked Prawns/Shrimps and give a quick stir.
• Leave this on a low flame, mixing frequently until the Prawns become dry and coated well with the masalas.
• Serve hot.
• Chemmeen Ularthiyathu goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries.
• This Spicy Prawn Roast goes well with Rice Dishes, Biriyanis & Pulaos.
• Serve it as an appetizer along with your preferred Drink for the party.
  

NOTES:

• Using Coconut Oil gives the authentic taste to the dish. 
• Feel free to use any preferred cooking oil.
  
• Can add thinly sliced Coconut pieces in this Chemmeen Ularthiyathu Recipe.
• Dry roast the Fennel seeds on a very low flame and powder it.

FEW OTHER KALLU SHAPPU GRUBS:

Freshly Peeled Tapioca Chunks – Prepped and Ready for Cooking

The Underrated Tapioca: A Root with Global Appeal

    Tapioca is often underrated but loved by many, particularly in Kerala.This humble root has earned its place in kitchens across regions, from Malaysia to Thailand, and even stretches its popularity across the Caribbean and Latin American cuisines.

    Tapioca (or Cassava) is one of the oldest domesticated plants? It has been cultivated for over 120,000 years and has a fascinating migration story. Originally from South America, it traveled across the globe with Portuguese and Spanish sailors, reaching places like Africa, Europe, and eventually, Asia.

Did You Know?

    In the late 19th century, South India faced a severe famine, and during this crisis, the King of Thiruvithangoor in Kerala imported Tapioca from Sri Lanka. It was introduced to India by Portuguese sailors aboard ships. The name Kappa Kizhangu (or Kappal Kizhangu) in Malayalam and Tamil translates to "Ship Root," where Kappal means "Ship" and Kizhangu means "Root."

Discover the Versatility of Tapioca

    Locally in Malaysia, fresh Tapiocas are sold on roadsides, often referred to as Ubi Kayu, freshly harvested from nearby farms. These roots are known for their starchy consistency and perfect texture when cooked, making them ideal for a variety of dishes. I’m always amazed by the perfectly cooked Tapiocas available in my area – they truly elevate every dish they’re added to.

 

Did You Know? Whether you call it Maravalli, Kappa, Kuchi Kizhangu, Poola Kizhangu or Mara Cheeni in South Indian languages, this tuberous root is rich in carbohydrates and low in fat.

 

Popular Tapioca Uses:

• Stir-fries
• Curries
• Delectable desserts
• Tapioca Flour for baking and cooking
• Tapioca Pearls for beverages and other culinary creations

    Tapioca is a versatile ingredient, often used in both sweet and savoury recipes, making it a great pantry staple. It’s important to note that Tapioca must be cooked before eating due to its naturally occurring toxins.

Raw Tapioca Chunks Ready for Peeling and Cleaning – First Step to Perfectly Cooked Tapioca.

 

My Father's Humorous Tale: The Origins of Tapioca's Name

    Tapioca, or Kappa as it's known locally, comes with a funny tale that my father loves to share, filled with his signature wit. He often recounts how, back in the British era, an Englishman was wandering through Kerala when he spotted a native digging the soil. Naturally, curious, the Englishman asked what he was doing. The native, in his Malayalam dialect, replied, “Thappi Nokkua,” meaning he was digging & searching (for Maravalli). Of course, the Englishman couldn’t understand a word, but he waited patiently as the native unearthed the root. The Englishman, hearing something like "Thappinokkua," assumed that was the name of the root, and thus, Tapioca was born.

    This is just one of the many amusing stories my father has about the English names for local foods like Bird’s Eye Chilies, Coconut, Groundnut, and Jackfruit. Maybe these anecdotes were popular in their time, or perhaps it was just my father's creative way of teaching us English names for everyday items. Whatever the case, his stories always had us laughing!  Tapioca, however, has long been an essential ingredient in Kerala cuisine. It's not just a food, it's part of the culture!

Tapioca: The Heart of Kerala Cuisine

    Tapioca holds a special place in every Malayalee’s heart and home. Considered a staple food of Kerala, Kappa has earned its place in nearly every traditional meal. From the famous Kappa and Meen Curry (tapioca with fish curry) to Kappa Puzhukku (mashed tapioca), or Kappa Biriyani, this humble root has been a beloved dish for generations.

    One of the simplest yet most comforting ways to enjoy Kappa is with Pounded Shallots & Chillies Chutney (Mulagu Chalichathu). You can also savour it steamed as Kappa Puzhungiyathu with Spicy Fish Curry - a Kerala favourite or the simplest sautéed with spices in Kappa Ularthiyathu. But if you're craving something truly extraordinary, Kappa Biriyani is the ultimate indulgence. The flavourful combination of tapioca and spices is nothing short of heavenly.

    If you're new to tapioca, it's time to experience this versatile root that has become a cherished part of Kerala's food tradition. Kappa isn't just food; it's a symbol of comfort and culture. 

 

Ready to try it for yourself? Check out for more delicious Tapioca recipes here!

 

Tapioca: A Staple with Deep Family Roots

    Tapioca has an inseparable connection with every Malayalee—it’s more than just food; it’s part of the family. In fact, it’s a staple food in nearly every Kerala home, with a rich history tied to our culture and heritage. One story that always comes to mind is from the 1930s when my husband’s grandparents survived a devastating flood (possibly the Great Flood of 1924). For nearly three weeks, they were cut off from food and water, yet they managed to survive by relying solely on raw tapioca, which was their only available food source. It’s remarkable how this humble root has stood the test of time, feeding families even in the most challenging circumstances.

Growing Tapioca at Home: A Tradition Passed Down

    Tapioca has always been an integral part of our family’s life. My parents made sure to plant a fresh batch of tapioca in the backyard every year. Steamed tapiocas, soft and starchy, were often served as a teatime snack at my grandmother's place. There’s something comforting about enjoying them with Mulagu Chalichathu (pounded shallots and chillies chutney) or with a rich Fish Curry. These simple yet delicious pairings were the epitome of comfort food in our home.

    Apart from the classic steamed tapioca, this versatile root can be used to prepare a variety of dishes: Kappa Ularthiyathu (stir-fried tapioca), Kappa Puzhukku (mashed tapioca), Kappa Biriyani, Tapioca Chips, Tapioca Murukku and Tapioca Vadais. It even makes its way into sweet treats like Tapioca Kuihs, Bibingka, and Montad Chuame (tapioca in coconut milk). The possibilities with tapioca are endless, and each dish has a unique way of celebrating this staple root.

The Importance of Proper Preparation: Removing Toxins from Tapioca

    While tapioca is a nutritional powerhouse, it’s important to remember that cassava/ tapioca contains cyanogenic glucosides, which are toxic if consumed raw. These compounds can release cyanide when the root is eaten uncooked.

To safely prepare tapioca, always follow these steps:

• Peel the Tapioca: The skin contains the harmful toxins, so peeling is essential.
• Soak in Water: Soak the peeled tapioca for several hours or overnight to help remove residual toxins.
• Discard the Water: After soaking, always discard the water used for soaking or cooking the tapioca.

    Once prepare & cooked correctly, tapioca is completely safe to eat and can be a great substitute for gluten, grains, and nuts—making it an ideal food for those with allergies or dietary restrictions.  The root should never be eaten raw, regardless of how much preparation has been done.

How to Clean and Cook Tapioca (Cassava/Yuca)

Tapioca Root with Outer Skin Partially Peeled – Essential Step in Cooking Tapioca.

    Tapioca, also known as Cassava or Yuca, is a versatile root vegetable that is a staple in many cuisines. Whether you’re preparing it for a simple steamed dish or a more elaborate recipe like Kappa Puzhukku or Kappa Biriyani, knowing how to properly clean and store tapioca is essential. Here’s everything you need to know to get the best out of this delicious root!

How to Select the Best Tapioca/Cassava

When shopping for tapioca, look for roots that are:

• Firm and Free from Blemishes: Choose roots that are solid and without any soft spots or cracks.
• Fresh Smell: A good tapioca root should have a clean, earthy smell. If it smells off or musty, it might be spoiled.
• Snowy White Centre: When you cut open a tapioca root, the flesh should be white and fresh, not discolored. Any black specks or lines are signs of decay.
• No Dryness: The root should not appear dried-out or shriveled. A healthy root should feel moist to the touch.

   

  Pro Tip: To test the quality of the root, break off a small piece from the end of the tapioca. If you see black spots or discoloration in the flesh, discard it. Rotten tapioca will have soft, brown spots and an unpleasant, putrid smell.

   

How to Store Tapioca/Cassava for Maximum Freshness

Proper storage ensures that your tapioca stays fresh and ready to use. Here’s how to store it at different stages:

• Unpeeled Tapioca/Cassava: Store unpeeled roots in a cool, dry place like your pantry. If you want to extend its shelf life, you can refrigerate them for up to a week.
• Peeled Tapioca/Cassava: Once peeled, store the tapioca in a container covered with water. Change the water every two days to keep it fresh. It can be kept in the refrigerator for 2-3 weeks.
• Freezing Tapioca: If you can’t find fresh tapioca often, you can freeze it. Just peel, chop, and store in an airtight container or bag. Frozen tapioca can last for about 3 months.

   

  Quick Tip: Tapioca is best when it’s eaten fresh, so if you can get your hands on fresh roots, enjoy them right away! Freezing is only recommended if fresh tapioca isn’t easily available in your area.

How to Prepare Tapioca (Cassava/Yuca) for Cooking

    Tapioca (or Cassava / Yuca) is a delicious, versatile root that requires proper preparation before cooking. Follow these simple steps to ensure your tapioca is ready to use in a variety of dishes, from Kappa Puzhukku to Kappa Biriyani.

Peeled Tapioca Chunk with Knife – Preparing Tapioca for Cooking.

Peel the Tapioca/Cassava

    Before using tapioca, you’ll need to peel it. A sharp knife is your best tool for this task, as the skin is thick and has a protective wax coating. A vegetable peeler won't be effective for this type of root. Here’s how to do it:

• Rinse the Tapioca: First, rinse the root thoroughly to remove any dirt.
• Cut Off the Ends: Trim both ends of the tapioca root to make it easier to handle.
• Slice into Segments: Cut the root into 2-3 inch segments. It's easier to peel these smaller portions than the whole root at once.
• Peel the Skin: Using a sharp knife, carefully peel off the skin, revealing the flesh beneath. You can also use your fingers to help pull off the brown skin and the pinkish-white layer underneath.

Fully Peeled and Cut Tapioca Chunks – Ready for Cooking

Remove the Core (Optional)

    While this step is optional, removing the core before cooking tapioca can make it more enjoyable to eat, as the core can be tough and woody. Here’s how to remove it:

• Cut the Tapioca Segments in Half: Slice each piece lengthwise through the middle, exposing the core.
• Remove the Woody Core: Cut off the inner corner of each wedge to remove the tough, woody core. Discard it.

   

  Quick Tip: Alternatively, you can cook the tapioca first and then remove the core once it's soft.

Soak the Tapioca (Optional but Recommended)

    Soaking tapioca helps remove any residual toxins present in the root and makes it easier to cook. While this step is optional, it’s highly recommended for best results.

• Soak the Tapioca: Place the peeled tapioca pieces in a bowl of water and let them soak for several hours or overnight.
• Discard the Soaking Water: Before cooking, make sure to discard the water used for soaking, as it will contain any remaining toxins.

Peeled and Cut Tapioca Chunks with Centre Rib Removed – Prepped for Cooking

Ready for Cooking!

    Once your tapioca is peeled, cored, and soaked, it’s now ready to be cooked! You can use it in a variety of delicious dishes like Kappa Puzhukku, Kappa Ularthiyathu, or even make some homemade tapioca chips. You can also store the prepared tapioca for future use.

How to Cook Tapioca (Cassava/Yuca)

    Tapioca, known as Cassava or Yuca in various regions, is a versatile root that can be cooked in several ways depending on the desired texture and the recipe you’re preparing. Here are the most common cooking methods, each suited to different tastes and dishes.

Cooked Tapioca Cubes with Kerala Matta Rice and Fish Curry – A Classic Meal Presentation

Method 1: Boiling Tapioca in a Saucepan

One of the most popular ways to cook tapioca, this method is perfect for softening the root while retaining a clean taste.

• Peel and Wash: Peel the tapioca and wash it thoroughly until the water runs clear.
• Optional Soak: For better flavour and toxin removal, you can soak the pieces in ample water overnight or for a few hours. Discard the soaking water before cooking.
• Add Water and Seasoning: Place the tapioca pieces in a large saucepan, add enough water to cover, and season with salt and turmeric powder (optional).
• Boil and Simmer: Bring the water to a boil, then reduce the heat to medium-low. Cover and cook until the pieces are soft.
• Drain and Discard Water: Once cooked to your preferred texture (soft, slightly firm, or mushy), drain and discard the cooking water.

Pro Tip: For a traditional taste, serve boiled tapioca with Kerala Matta rice and a spicy fish curry on a banana leaf – a classic Malayalee meal!

Method 2: Cooking Tapioca in a Pressure Cooker

For a quicker cooking option, the pressure cooker method is ideal, particularly for larger pieces or firmer textures.

• Peel and Wash: As before, peel and wash the tapioca thoroughly.
• Optional Soak: Soak the pieces in water for a few hours or overnight for toxin removal. Discard the soaking water before cooking.
• Add Water and Seasoning: Place the tapioca in the pressure cooker with enough water to cover and add salt and turmeric if desired.
• Pressure Cook: Cover with the lid and cook on medium heat until you hear one whistle. Adjust the cooking time based on your desired texture.
• Drain and Discard Water: Once done, drain the cooking water and serve.

Method 3: Steaming Tapioca

• Peel and Cut: Peel the tapioca and cut it into smaller pieces.
• Optional Soak: Soak the pieces in water for a few hours or overnight to remove toxins. Discard the water.
• Steam: Place the tapioca in a steamer basket over boiling water. Cover and steam until soft.
• Serve as Desired: Once soft, remove from the steamer and enjoy.

Why Boil Over Steam? Boiling helps remove toxins, making it a safer option for this root.  *Note: Steaming tapioca is less common as it retains toxins, but it’s an option if you’re short on water or prefer a firmer texture.

Method 4: Deep-Frying Tapioca

Deep-fried tapioca is a delicious snack, best known for creating crunchy Tapioca Chips.

• Prepare Thin Slices: Slice or cut the tapioca into thin strips for an even fry.
• Fry in Oil: Deep fry in hot oil until golden and crispy.
• Season to Taste: Sprinkle with salt and red chilli powder for a spicy, addictive treat.

Tapioca Chips: This snack is highly addictive and an all-time favourite among Malayalees!

Method 5: Sun-Dried Tapioca

For long-term storage, tapioca can be sun-dried and rehydrated before cooking.

• Slice and Sun-Dry: After peeling, slice the tapioca into thin pieces and sun-dry until fully dehydrated.
• Store: Once dry, store in an airtight container. Dried tapioca, known as Unnakka Maravalli/Kappa, can last for months.
• Rehydrate and Cook: Soak for 6-8 hours or overnight to soften, then cook as desired.

Should we add Salt & Turmeric while cooking Tapioca/Cassava?

Cooked Tapioca with Mulagu Chalichathu – A Rustic Serving Style with Flavourful Condiments

Should You Add Salt and Turmeric?

Salt and turmeric are common additions when cooking tapioca for savoury dishes:

• Salt: Enhances flavour and makes it easier to infuse the tapioca with seasoning.
• Turmeric: Optional but adds a slight yellow tint and acts as a natural antibacterial agent. Ideal if you're using tapioca in a curry or spicy dish.

Serving Suggestion: Try cooked tapioca with Mulagu Chalichathu, a tangy, spicy condiment made from shallots, bird’s eye chillies, tamarind, salt, and coconut oil. It’s a rustic and flavourful pairing!

Storing Cooked Tapioca

In the Refrigerator:

    Once you’ve cooked your tapioca, store any leftovers in the refrigerator. They’ll keep well for about 4-5 days in an airtight container. This is a great option if you're meal prepping or just want to have some ready to use for your next dish!

In the Freezer:

Cooked tapioca can be stored in the freezer for about 1 to 2 months. To ensure it stays fresh:

• Cool the cooked tapioca completely before freezing.
• Store in an airtight container or freezer-safe bag, removing as much air as possible to prevent freezer burn.
• Label the container with the date so you know how long it has been stored.

    When you’re ready to use it, simply thaw in the refrigerator or reheat directly from frozen, depending on your recipe.

 

Steamed Tapioca with Mulagu Chalichathu

Tapioca with Fish Curry

Stir-fried Tapioca

Tapioca Biriyani

Tapioca & Beef Curry

Tapioca Murukku

Tapioca Vadai (Fritters)

Steamed Tapioca in Coconut Milk

Kuih Sago Rose

Sago Payasam

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*Food Safety Tip: How to Safely Prepare Tapioca

Tapioca, like other root vegetables, naturally contains cyanogenic glycosides, compounds that can release hydrogen cyanide when consumed raw. While the amount of cyanide in tapioca is minimal, it is essential to handle it properly to ensure it's safe for consumption.

Follow these steps to reduce any risk and safely prepare tapioca:

• Peel and Wash Thoroughly: Start by peeling the tapioca roots. This step is crucial, as the skin contains the highest concentration of toxins. After peeling, wash the tapioca under running water to remove any residual toxins.
• Soak Overnight: For extra precaution, soak the peeled tapioca in water overnight. This helps leach out any remaining toxins. After soaking, discard the water.
• Rinse Again: Give the tapioca another good rinse before cooking. This step ensures that any residual toxins are washed away.
• Cook Properly: When cooking tapioca, ensure there is enough water to cover the roots. Once cooked, discard the water. This ensures that any residual toxins are eliminated in the cooking process.

By following these steps, you can safely enjoy tapioca and its many delicious preparations without worrying about any harmful toxins.

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*Why Does Tapioca Contain Cyanide?

Tapioca contains cyanogenic glycosides, which are natural compounds found in many plants. When tapioca is cut or processed, these compounds break down into hydrogen cyanide. However, the cooking and soaking process significantly reduces the cyanide content, making it safe to consume.

So, as long as you follow these simple food safety tips, you can enjoy tapioca without concern!

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