Kappayum kakkayirachiyum

kappa irachi

Mussels (kakka) are a storehouse of calcium and when combined with carbohydrate-rich tapioca (kappa), it becomes a wholesome dish. Check out this pretty simple recipe for mashed tapioca and mussels.


500 gm tapioca
500 gm mussels
250 gm grated coconut
½ tsp turmeric powder
¼ tsp chili powder
½ tsp fennel powder
¼ tsp garam masala
½ tsp crushed pepper
½ tsp mustard seeds
3 tsp coconut oil
1 tsp crushed ginger-garlic
5 shallots
2 green chilies
2 dried chilies
3 sprigs curry leaves
Salt as required


Cut the tapioca into 1 inch pieces
Boil them with salt and turmeric powder
Strain the tapioca and keep them aside
Cook the cleaned mussels with salt, turmeric powder, crushed ginger and garlic and ¼ cup water
Cook until the water is reduced
Crush the grated coconut with turmeric powder, chili powder, fennel powder, garam masala, green chilies and 3 shallots in a mixer jar
Add this mix into the cooked mussels
Cook until the raw smell of the coconut mix is gone. Do not add more water
Now add the boiled tapioca and crushed pepper
Mash everything well together
Heat coconut oil in a pan and splutter mustard seeds
Sauté shallots, dried chilies and curry leaves
Add this tempering into the mashed tapioca and mussels
Mix well and serve.

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