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Paal Kappa – Kerala Style Tapioca with Coconut Milk

A creamy and comforting Kerala-style tapioca dish with coconut milk and a delicious tempering.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Kerala cuisine
Keyword: south indian breakfast recipes
Servings: 4 people
Author: Jinoo Jayakrishnan
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Ingredients

  • 3 cups tapioca - cleaned
  • Water as needed
  • 1 tsp salt
  • 1 tsp ginger - chopped
  • 4 small onions - crushed
  • 2 green chillies - slit
  • 1 sprig curry leaves
  • 2 cups thin coconut milk
  • 1/8 tsp salt - adjust to taste
  • 1/2 cup thick coconut milk

For Seasoning:

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 3-4 small onions - sliced
  • 3 dried red chillies - broken
  • 1 sprig curry leaves

Instructions

  • Cook the tapioca with salt until soft. Drain the water.
  • Transfer to a pot, add ginger, onions, chillies, curry leaves, and thin coconut milk. Cook for 10 minutes.
  • Turn off heat and add thick coconut milk. Mix well.
  • Prepare seasoning: heat coconut oil, splutter mustard seeds, add onions, chillies, and curry leaves. Fry until golden.
  • Add the seasoning to the tapioca mixture. Serve hot!