1)  Unakku Kappa – 2 cups
2)  Kadala ( Black Gram Dal, Black chickpeas) – 1/2 cup
3)  Meat Masala – 1 tsp
4)  Grated coconut – 1 cup
5)  Green chilies – 5, chopped
6)  Red pearl onion – 1, chopped
7)  Turmeric powder – 1/2 tsp
8)  Salt to taste
9)  Coconut oil – 1 tsp
10)  Mustard seeds – 1/2 tsp
11)  Dry red chilies – 3
12)  Curry leaves – 2 sprigs

Directions:
Coarsely grind coconut , green chilly , pearl onion and turmeric powder adding very little water and keep this aside.
Soak unakku kappa and kadala separately in water over night.
Next day wash unakku kappa pieces 2-3 time in cold water and pressure cook with enough water and salt.
Once tapioca is soft and cooked turn off heat, drain all water out.
Now pressure cook kadala with meat masala, salt.
Once kadala is soft and cooked turn off heat, drain all water out.
Transfer cooked tapioca to a big pot and mix in cooked kadala with a thick wooden spatula.
Make a hole in the middle of the cooked tapioca pieces and put ground coconut mixture in this whole.
Add more water if needed.
Cover the hole mouth with few cooked tapioca pieces and cook for 2-3 minutes, without tapioca sticking to the pan and remove from heat.
Mix and semi mash tapioca, coconut mix with a thick wooden spatula.
Heat oil in another pan, splutter mustard seeds, dry chilies and curry leaves and pour everything to the semi-mashed Kappa and stir well to combine.
Serve with Fish curry.

1)  Kappa ( Tapioca, Yuca) – 2 medium size
2)  Grated coconut – 1 cup
3)  Green chilies – 5, chopped
4)  Red pearl onion – 1, chopped
5)  Turmeric powder – 1/2 tsp
6)  Salt to taste
7)  Coconut oil – 1 tsp
8)  Mustard seeds – 1/2 tsp
9)  Dry red chilies – 3
10)  Curry leaves – 2 sprigs

Cooking Method:
Coarsely grind coconut , green chilly , pearl onion and turmeric powder adding very little water and keep this aside.
Remove tapioca skin and cube them.
Wash the cubed pieces thoroughly in cold water 2-3 times.
Fill a large wok with water enough to cover tapioca pieces and boil.
Add tapioca pieces  to boiled water , add some salt and cook.
Once tapioca is soft and cooked turn off heat, drain all water out.
Transfer cooked tapioca to the same pot in which it was boiled.
Make a hole in the middle of the cooked tapioca pieces and put ground coconut mixture in this whole.
Cover the hole mouth with few cooked tapioca pieces and cook for 2-3 minutes, without tapioca sticking to the pan and remove from heat.
Mix and semi mash tapioca, coconut mix with a thick wooden spatula.

Beef cooking method:

1)  Beef ( Preferably short ribs or chuck roast, you can use lean cuts as well)  – 1/4 lb , cubed and washed well
2)  1 small yellow onion – sliced thin
3)  Ginger – finely chopped and crushed 1 tsp
4)  Green chilly – 5 , finely chopped and crushed
5)  Garam masala powder – 1/2 tsp
6)  Meat Masala – 3 tsp ( If you don’t have meat masala , use chilly powder instead)
7)  Red Chilly powder – 1 tsp ( You don’t need this if you are using meat masala)
8)  Turmeric powder – 1/4 tsp
9)  Corianger powder – 2 tsp
10)  Curry leaves – 1 sprig

Mix beef with ingredients 5 to 10 and blend them well and marinate for 2 hours.
Transfer marinated beef to a cooking pan, add enough water and cook covered.
Once beef is half cooked, add sliced yellow onion, crushed chilly, crushed ginger to the pan and cook covered.
Remove lid and cook till all water is evaporated.
Once beef is fully cooked turn off heat.

Add cooked beef to cooked kappa and mix well with a thick wooden spatula.
Heat oil in another pan, splutter mustard seeds, dry chilies and curry leaves and pour everything to the semi-mashed Kappa and stir well to combine.
Serve with Fish curry.