Wednesday, 23 July 2014


This is one of the most popular dishes amongst the kayakpattnam people.

  • Tapioca – 1 (Medium Size)
  • Peel  the skin ,clean and cut into medium size pieces.(here I have used frozen tapioca)If its frozen you can used it directly.
  • Turmeric powder – 3 tsp
  • Green chilli – 1
  • Tomato – 1 (small size)
  • Tamarind – lemon size
  • Salt – for taste
  • Chilli powder – 1 tbsp
  • Cumin powder – 1 tbsp
  • Grated Coconut – 2 tbsp (optional)

To Temper:
  • Oil – 2 tsp
  • Mustard,Cumin seeds – 1tsp each
  • Red chilli – 3 or 4
  • Curry leaves – 1 sprig


*Soak tamarind in ½ glass water , extract  the juice and keep aside.

*In a pressure cooker,cook the  tapioca adding ,turmeric,green chilli,tomato,chilli powder,cumin powder with one  cup water.

*While cooking in a cooker ,If its frozen tapioca one whistle is enough  ,otherwise 2 to3 whistles may be required to cook.
*In a kadai,heat oil,add all the seasoning ingredients and temper.
*To this add tamarind extract(if u need pakadu to be watery adjust water level accordingly).
*When its boiling,add salt and cooked tapioca. Mix well and allow to cook in a simmer flame for few minutes and remove from flame.

*Transfer to a bowl and is ready to serve.


*Should not cook tapioca too much , as it will spoil the right consistency of pakadu.

*To get a thicker pakadu, cook in a simmer  flame so that all the juice will be nicely absorbed by tapioca which will enhance the taste.

*If you like to add coconut,add it at  last stage of the preparation.