Kappa Thoran/ Tapioca Coconut Stir Fry

Kappa Thoran/ Tapioca Coconut Stir Fry

Kappa thoran / Tapioca coconut stir fry is made from tapioca cooked in a mild Kerala style coconut-spice blend.

There are so many different varieties of cassava or tapioca or yuca is made in Kerala, among all of them kappa thoran/ tapioca coconut stir fry is most of famous varities. I just can’t tell you how much I like the kappa thoran-rice combination for lunch. Yup,  I need to tell you about the chilly used here in this recipe as this chilly is distinctively flavorful and very spicy in nature. It’s called Kanthari mulaku or bird eye chill (Kerala version). Kanthari chilly is one of the most spiciest chillies  in the world, I know you must be thinking how big a kanthari chilly is going to be..all right, kanthari is one of the smallest chillies in the world and yet very spicy. Kanthari mulaku is grown in almost every house hold in Kerala.

kanthari mulaku

Try out this kappa thoran/Tapioca coconut stir fry recipe and let me know your comments please..

Kappa thoran/Tapioca coconut stir fry recipe..


  • Kappa or tapioca – 600 gms
  • Salt to taste
  • Water as needed
  • Grated coconut- 100 gms
  • Kanthari or bird eye chilly – 5 each
  • Cumin seeds – 1/2 Tsp
  • Garlic – 3 cloves
  • Turmeric – 1/2 Tsp
  • Coconut oil – 1 Tbsp
  • Mustard seeds- 1/2 Tsp
  • Dry chilly – 3 each
  • Curry leaves -1 sprig


  1. Peel tapioca and wash.
  2. Cut the tapioca into batons.
  3. In a pot, boil the tapioca in salted water until cooked.
  4. Strain and set aside.
  5. While the tapioca is boiling, in blender crush together grated coconut,cumin seeds,turmeric,garlic and chilly.
  6. To finish- in a skillet, heat coconut oil.
  7. Splutter mustard seeds and add curry leaves and dry chilly.
  8. Add boiled tapioca and crushed coconut mix into it.
  9. Season and give it a very good mix.
  10. Cover with a lid and cook for 5 minutes.
  11. Once the tapioca and coconut mix have come together, open the lid and stir fry.
  12. Continue to stir fry for 2-3 minutes and adjust the seasoning.
  13. Serve hot with rice.

Note: Kanthari mulaku is a very spicy chilly, so just be mindful about the quantity you want to use.


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Bone Appetite & Happy Cooking!



  1. Oh well, finally I found it. I thought I would never find this recipe on the web. But you have it..so nice and will definitely try.

    • Deepu Panicker says:

      Yes Namitha, I have tried many dishes of tapioca and this one among them, stay tuned for the rest.Thank you.

  2. All time fav of keralites…

    Thank you for the recepie..

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