Authentic Kerala-Style Paal Kappa Recipe with Coconut Milk – Paal Kappa is a rich and creamy dish made from tapioca cooked in coconut milk. This traditional Kerala recipe is both comforting and flavorful, perfect as a main dish or side.

Paal Kappa, or Tapioca cooked in coconut milk, is a beloved dish in many Kerala households. The rich and creamy texture with the smell of of coconut and spices make it a perfect comfort food. It’s a dish that brings back fond memories. With fish curry or chicken curry it tastes too good. though its slightly heavy and can be taken in small quantity.

This recipe is simple yet incredibly satisfying. The key is to cook the tapioca until it is perfectly soft and then infuse it with the flavors of coconut milk and spices.

Let’s Talk About Ingredients:

• Tapioca: The star ingredient! It gives the dish its starchy and slightly chewy texture. Always peel, wash, and cook it well before use.
• Coconut Milk: This adds the signature Kerala touch. The dish uses both thin and thick coconut milk for a balanced flavor. Freshly extracted coconut milk is best, but canned works too.
• Small Onions & Ginger: These enhance the flavor with a slight spice kick. If you don’t have small onions, regular onions can be used.
• Green Chillies & Curry Leaves: They bring in aroma and spice. Adjust green chillies based on your spice preference.
• Seasoning: Mustard seeds, dried red chillies, and coconut oil complete the dish, giving it a perfect Kerala-style tempering.

Detailed Recipe

Video recipe

Instructions with Photo Guide

1️⃣ Cook the Tapioca:

• In a large pot, add 3 cups of cleaned tapioca.
• Pour enough water to fully submerge the tapioca and add 1 tsp salt.
• Cover and cook until soft. Drain excess water and set aside.

2️⃣ Prepare the Tapioca Mixture:

• Transfer the cooked tapioca to a mud pot for an authentic taste.
• Add 1 tsp chopped ginger, 4 crushed small onions, 2 slit green chillies, and 1 sprig curry leaves.
• Pour in 2 cups of thin coconut milk and 1/8 tsp salt.
• Mix well, cover, and let it simmer on medium heat for 10 minutes.

3️⃣ Finish with Thick Coconut Milk:

• Once the tapioca is slightly mashed, turn off the heat.
• Add 1/2 cup of thick coconut milk and mix gently.

4️⃣ Season the Paal Kappa:

• In a small pan, heat 1 tbsp coconut oil.
• Add 1 tsp mustard seeds and let them splutter.
• Toss in 3-4 sliced small onions, 3 broken dried red chillies, and 1 sprig curry leaves.
• Sauté until the onions turn golden brown.
• Pour this seasoning over the tapioca mixture and mix well.

5️⃣ Serve:

• Enjoy Paal Kappa hot with a side of spicy curry or on its own.

Expert Tips

✔️ Freshly extracted coconut milk gives the best flavor, but store-bought coconut milk can be used for convenience.
✔️ Mash the tapioca slightly for a smoother texture, but don’t overdo it.
✔️ Cooking in a mud pot enhances the traditional Kerala taste.

FAQs

1. Can I make Paal Kappa without coconut milk?
Yes! You can skip coconut milk and just mash the cooked tapioca with salt and water. But coconut milk gives it a rich taste.

2. What can I serve with Paal Kappa?
It pairs best with spicy fish curry, chicken curry, or even just some pickle.

3. Can I use frozen tapioca?
Yes, but fresh tapioca gives the best taste. If using frozen, thaw completely before cooking.

4. How do I know if tapioca is cooked properly?
It should be soft enough to break easily with a spoon. If it’s too firm, cook for a few more minutes.

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