A popular tapioca preparation that can be served with Fish curry or Chammanthi.
Recipe:
Ingredients:
Tapioca 500 gm
Shallots 10 nos. small
Garlic 4 cloves small
Green chilli 1 no.
Curry leaves
Mustard seeds ½ tsp
Turmeric powder ¼ tsp
Cumin seeds powder 1/8 tsp
Whole Red Chillies 2 nos.
Coconut ¼ cup
Salt
Coconut Oil 1 tbsp

Method:
Peel the tapioca, wash it and cut it into small pieces. Transfer the pieces to a pressure cooker. Add sufficient water and salt. Keep the cooker on the flame. After the first whistle, turn off the gas. Once the cooker cools, drain the tapioca pieces. Transfer them to a pan. Transfer the coconut, shallots, garlic, green chilli, cumin seeds powder to a mixie jar. Crush lightly. Add the coconut paste to the cooked tapioca. Add turmeric powder. Add little more salt. Keep the pan on the flame. Mash the tapioca. Once the tapioca is well mashed, deflame. Heat a kadai. Add 1 tbsp coconut oil. Add 1/2 tsp mustard seeds. Once they splutter, add the whole red chillies and curry leaves. Deflame. Pour the tadka on to the tapioca. Mix well. Kappa Puzhukku is ready. Happy Cooking!

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