Kappa Puzhukku/Tapioca

This is how tapioca is usually made in Kerala.

An important point to keep in mind when cooking tapioca:-

Cook tuber in boiling water for a minute.

Strain.

Pour more water & cook the tapioca again till done. Strain again.

This is to remove the cyanide components in tapioca, which gives it a bitter taste.

INGREDIENTS:

 Tapioca/ kappa: 1 kg

Coconut: 1 cup

Cumin seeds: ¼ tsp

Green chilli: 6 /Kandari

Garlic: 2 pods

Shallots: 5

Curry leaves: a few

Turmeric powder: ½ tsp

Salt to taste

For tempering:

Mustard seeds: ½ tsp

Dry red chilli: 2

Curry leaves: a few

Coconut oil: 1 tbsp

METHOD:

Cook tapioca as mentioned above. Keep aside.

Coarsely grind coconut, cumin, green chilli, garlic, shallots, curry leaves& turmeric powder.

Make a well in the centre of the cooked tapioca, put in ground masala, salt & cover.

Let it steam till raw smell of the ground masala goes.

Mash with a spoon.

Heat oil in a frying pan & splutter mustard seeds, add dry red chilli cut in two & a few curry leaves. Pour over the mashed tapioca & serve with a spicy red fish curry.