Sunday, 10 March 2013

Kappa masala - Marachini Thoran - Kappa Thoran - Tapioca tempered with Kerala Spices

Kappa or Marachini is a super healthy and super tasty root vegetable quite popular in Kerala. It usually grows in most backyards. It is a great combination with either Kanji (rice soup) or with fish curry. In most toddy shops (local bars), they serve Kappa, pickle and fish along with toddy. I had been meaning to make this for a while. When I saw the recipe posted here, I just could not stop myself from running to the Indian store.


Tapioca/Kappa/Marachini 6-7 cups (1 big kappa)
Coconut oil 2-3 tbsp
Mustard 1/2 tsp
Urad dal 1 tsp
Curry leaves 2 sprigs
Dry Red Chilli 5
Garlic 4-5 small pods
Coconut 3/4 cup
Turmeric 1/2 tsp

Method of Preparation

1. Peal the tapioca. To peal it, hold the tapioca on your left hand (if you are right handed) and knife on the right hand. Give the tapioca a gentle tap with the sharp side of the knife and give it a twist. The peal will come off. Repeat till it is completely pealed.

2. Now time to chop. Use the same trick as above. But this time, tap harder. The tapioca has a thread in the middle. We need to remove that. If you are finding it difficult to chop like mentioned above, just cut pieces around the centre. Discard the centre.

3. Wash well and drain.

4. In a pot add all the tapioca and fill it with water so that the water is above the vegetable.

5. Bring water to boil. Cook till the tapioca is cooked well. You want it to be cooked, but still holding shape. It will be done in about 10-15 min, depending on your root.

6. Drain the water and keep aside.

7. In a mixie, roughly pulse the coconut and garlic. You can add the chillies as well. I did not as I did not want it to be spicy for my little one. I added the chillies to the tempering.

8. In a pan, heat some coconut oil. Any oil will work. But coconut oil gives the dish its unique taste.

9. Add mustard. When it sputters, add curry leaves, red chillies and turmeric.

10. When it sizzles, add the coconut-garlic mix. Saute for a couple of minutes.

11. Add  the cooked tapioca and salt. Mix everything together and switch off immediately.

This can be enjoyed best with some Kanji (rice porridge) or with Fish curry (Check veg version here) or just as a snack on its own.

Check out Kanji and payaru, manga acharu, thenga chammandi and kappa


  1. That looks very inviting, haven't heard of this... must try sometime.

  2. roshni, this is tempting me.

  3. all the pics tempting and nice to know about tapioca cooking

  4. I love to have it for tea. nice one

  5. Kappa masala is one of my weakness, love it that much.

  6. Your kappa masala looks absolutely tempting!