Tapioca is traditionally used in all Kerala cuisine, almost three to four days weekly, usually as breakfast or dinner. The root is prepared in a wide variety of ways. Boiled tapioca and green chili with onion chutney is one method; another is boiled tapioca mixed with grated coconut, chili, turmeric and salt.
One particularly popular recipe is steamed and mashed tapioca, garnished with oil, onion, curry leaves and mustard seeds. This method is known as Kappa Puzhukku, considered a delicacy when paired with fish curry or meat.