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Creamy Paal Kappa | Tapioca Cooked In Coconut Milk
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Course
Appetizer, Breakfast, Side Dish
Cuisine
Kerala
Servings
4
People
Ingredients
1x
2x
3x
1
Kg
Tapioca
Chopped into small pieces
Small piece
Ginger
Crushed
5
Nos.
Shallots
Chopped
2
Nos.
Green chilly
Chopped
3
Cups
Coconut milk
Milk taken from 2 cups grated coconut
As reqd
Salt
For seasoning:
2
Tbsp
Coconut oil
1
Tsp
Mustard seeds
5
Nos.
Shallots
Chopped
2
Nos.
Dried Red chilly
Few
Curry leaves
Instructions
Boil the tapioca in enough water adding required salt. Cook well and strain the water. Keep aside.
Pour the coconut milk, crushed ginger, green chilly and shallots into the cooked tapioca.
Allow the coconut milk to boil until it thickens. Turn off the flame when the dish reaches a creamy and smooth consistency.
Heat coconut oil in a pan, splutter mustard seeds and saute dried chilies, shallots and curry leaves.
Add the tempering into the cooked tapioca. Give everything a good mix.
Enjoy Creamy Paal Kappa with any spicy dish.
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