Kappa Kuzhachathu (Tapioca with coconut)

Ingredients:-

Kappa/Tapioca                    1 kg

Grated coconut                       1 1/2 cups

Green chillies             4 nos.

Garlic                                      2 pods

Button onions             4 nos.

Turmeric powder                       1/2 teaspoon

For seasoning;

Mustard seeds             1/2 teaspoon

Button onions             3 nos.

Curry leaves                           1 sprig

Dry red chillies                        3 nos.

Coconut oil                             2 tablespoon

Salt                                         to taste

Method:-

Peel, wash and chop the tapioca.  Pressure cook it with water and salt (1 whistle is enough).  Drain off water and keep aside.

Grind grated coconut, green chillies, garlic, button onions,  Put half of the cooked tapioca back to the pan.  Now add the ground mixture, along with a cup of water, little salt, and 1 sprig curry leaves.   Add the remaining tapioca and cover with a lid.  Keep in high flame for 3 minutes. (do not pressure cook).  When the steam started to come at the top layer of the tapioca, remove from fire and keep aside.

Heat oil.  Add mustard seeds and allow it to splutter. Add sliced button onions, curry leaves and broken red chillies.  Pour it over the tapioca mixture and mix the whole thing very well (Kappa Kuzhachakkuka).  Serve hot with Kerala Fish Curry.