This is another popular tapioca dish from Indian State of Kerala...
Preparation time - 25 minutes
Cooking time - 15 minutes
Ingredients;
Tapioca (Kappa) - 500 gm
Coconut - 1, whole, grated
Cumin seeds - 1 1/2 tbsp
Shallots - 15
Garlic - 12-15 cloves
Mustard seeds - 1 tsp
Turmeric powder - 1tsp + 1 tsp
Green chilly - 1
Chilli powder - 1 tsp
Salt - to taste
Method:
1. Clean and boil the kappa pieces in a pressure cooker with 2 1/2 cups of water, turmeric powder, red chilli powder and salt. Cook on medium heat for 3 whistles and simmer and cook for 10 minutes.
2. When the pressure is released. Mash the kappa lightly. Keep aside.
3. Coarsely grind coconut,turmeric garlic cumin seeds and green chilli.
4. In a wide mouthed vessel put both the boiled kappa and the coarsely ground coconut mixture.
5. Heat the coconut oil in a small kadai. Add mustard seeds and curry leaves. When the curry leaves splutter, pour it over the kappa mix. Mix well.
6. Allow to cook stirring occasionally for 5-7 minutes.
7. Transfer to a serving bowl and serve hot with rice kanji (a type of South Indian rice porridge)
Tip: While selecting tapioca, look for roots that are fresh with hardly any smell and without any discolouration.
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