Glossary K
The food glossary +++ Popular Articles: 'Kalamansi', 'Kamias', 'Kakang Gata'
Kappa Puzhukku refers to one of the dishes from Kerala, India made from boiled/teameed mashed Cassava seasoned with different spices, such as Black Mustard seeds (called Kadugu in Malayalam) and Curry leaves and then served or paired with Pachadi, Beef Masala or other dishes like Erachi Olarthiyathu, or Curries.
Kappa Puzhungiyathu refers to boiled or steamed cassava which is called Kappa or Kappioka in Malayalam, the language in Kerala, India.
Kappa is one of the staple food in Kerala, India. They are cooked in varieties of way and one of them is by boiling or steaming then served with Chutneys or Curriesas a substitute for rice, paricularly for breakfast.
Kappa Puzhungiyathu can also be served with sugar and newly grated coconut for those who prefer sweet breakfast.
Kappa is called Kamoteng Kahoy in the Philippines. Boiled Cassava is called Nilagang Kamoteng Kahoy.
Kappa is prepared by removing the thick skin, then sliced into bite size pieces before steaming or boiling.
Picture below is an Indian housewife in Allepey, Kerala, India, skinning and preparing the Kappa before steaming/boiling
In the Philippines, we just boil Cassava (Kamoteng Kahoy) then served ith sugar as a dip or sometimes margarine or butter and sugar. We never eat boiled Cassava with savory sauces.
Kapalandi Masala refer to fried peanuts coated with Kadalamavu (Chickpea flour) then fried in Coconut oil or simply fried peanuts in Coconut oil and curry leaves flavored with Masala powder and salt.
When bought in mobile peanut and pea shop, they can be bought with chopped fresh onion topping.
It was always a joy for me to sit down in Allepey Beach in Allepey, Kerala, India with packs of Kapalandi Masala with fresh onion toppings. Nice way to spend a quiet weekend.
Picture below is a picture of Kadalamavu coated Kapalandi Masala.
Below is a scene around Allepey, Kerala, India - peanut and peas vendor selling assorted peas and peanut flavors in the church during the Holy week and Easter celebration.
Kuchember also known as Kachumber refers to a spicy tomato, cucumber and onion relish that is a refreshing accompaniment to most Indian meals with curd or vinegar dressing.
Kuchember or Kachumber is also known in other parts of India as Charlas, Charllas or Saarlas. (please article Charlas/Charllas/Saarlas)
Pictures below is my non-spicy version of Kuchember/Kachumber which I am making when I like a refreshing salad while in my home in the Philippines or when I am in my home in Germany using Apple Cider Vinegar instead of curd and minus the chopped green bird's eye chili pepper.
English: Cassava / Deutsch: Maniok / Español: Yuca / Português: Mandioca / Français: Manioc / Italiano: Cassava /
Kamoteng Kahoy is a Filipino word for Cassava. It is also known as Yucca. In the Philippines, Kamoteng Kahoy is mostly used for making sweet snacks, like Suman made from grated Kamoteng Kahoy cooked with coconut milk (Gata) or just simple boiling it without its skin and dipping in sugar
Kamoteng Kahoy is known in Malayalam as Kappa or Kappioka and is used for making various dishes in the southern state of India, Kerala.
It is also an important root crop and basic staple food in Africa and is used for making Fufu (mashed cassava), especially in Central Africa.
Picture below is fresh/raw Kamoteng Kahoy from Kerala, India.
Below are pictures of Kamoteng kahoy/Cassava/Kappa trees growing around an empty subdivision in Laguna, Philippines
In Allepey, Kerala, India, Aunt Lily, a family friend buys Kappa /Kappioka from a mobile vendor peddling Kappa.
Boiled Kappa is a very important food item / a staple item in Kerala's cuisine as substitute for steamed rice.