Kappa Upperi (Tapioca Stir-Fry)

Name: Kappa Upperi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 600 g cassava (kappa), peeled and cut into 3 cm cubes; 1/2 cup (50 g) freshly grated coconut; 3 green chillies, finely chopped; 8 shallots (60 g), thinly sliced; 2 garlic cloves (6 g), minced; 1/2 tsp (1.5 g) turmeric powder; 1/2 tsp (1.5 g) mustard seeds; 1 sprig curry leaves; 2 tbsp (30 ml) coconut oil; 1 tsp (5 g) salt; 1 dried red chilli; Drain cassava thoroughly before stir-frying — excess moisture prevents browning.; Do not overcook cassava during boiling — it must be firm enough to hold together during stir-frying.; A pinch of black pepper added at the end gives kappa upperi extra heat.; This dish makes excellent filling for bread rolls or wraps.

🌱 Vegan📊 Easy

Boiled cassava cubes stir-fried with coconut, shallots, mustard, and curry leaves until lightly caramelised — a drier, crispier variation of kappa puzhukku, better suited as a breakfast side dish. The stir-frying gives the cassava pieces a slightly golden exterior while the inside remains soft. Commonly eaten with rice porridge or as a standalone breakfast snack.

⏱️15 minPrep

🔥20 minCook

🕒35 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Kappa Upperi

Boil cassava with turmeric and salt until just tender (slightly firmer than kappa puzhukku — do not over-cook).
Drain completely.
Heat coconut oil in a wide pan over high heat.
Add mustard seeds — when they pop, add dried red chilli and curry leaves.
Fry 20 seconds.
Add shallots and garlic.
Fry over medium-high heat 2–3 minutes until golden.
Add green chillies, cook 1 minute.
Add boiled cassava pieces.
Stir-fry over medium-high heat 4–5 minutes, turning occasionally, until cassava develops light golden spots and any remaining moisture evaporates.
Add grated coconut.
Toss over medium heat for 1–2 minutes until coconut is mixed in.
Adjust salt.
Serve hot.

📖 Cultural notes

|---|---|---|---|---| | 265 kcal | 2 g | 42 g | 10 g | 4 g | Kappa upperi is a staple of Kerala's tea-shop culture and is the simpler sibling of kappa puzhukku. It is particularly common in Idukki, Wayanad, and Pathanamthitta districts, where cassava is grown abundantly. Tribal communities in Wayanad prepare a version with wild ginger and locally foraged herbs. The dish's simplicity and versatility have made it a beloved fixture of Kerala's working-class food culture. ---

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