kerala kappa chopped

1)  Kappa ( Tapioca, Yuca) – 2 medium size
2)  Grated coconut – 1 cup
3)  Green chilly – 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

kerala kappa puzhukku

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.
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.