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 .