Kerala Kappa ( Boiled Tapioca)

Ingredients (12)

• tapioca500 g
• water0.25 cup
• fresh coconut0.5 cup
• cumin seeds0.5 tsp
• green chillies2
• garlic cloves3
• turmeric powder0.5 tsp
• salt
• coconut oil2 tbsp
• mustard seeds0.5 tsp
• dried red chillies2
• curry leaves1 sprig

Method

1. 1

   Peel the tapioca thoroughly and remove the thick inner fibre if present.

2. 2

   Cut into medium-sized cubes and wash well.

3. 3

   Place the tapioca in a saucepan with plenty of fresh water.

4. 4

   Bring to a boil, drain the water, and rinse the tapioca. (This helps remove excess starch and any bitterness.)

5. 5

   Add fresh water to cover the tapioca, along with the turmeric powder and salt.

6. 6

   Cook until the tapioca is soft and easily pierced with a fork (about 20–25 minutes). Drain any excess water.

7. 7

   Grind the grated coconut, cumin seeds, green chillies and garlic into a coarse paste using very little water.

8. 8

   Add the coconut mixture to the cooked tapioca and mix gently until evenly coated.

9. 9

   Cook over low heat for 2–3 minutes, allowing the flavours to combine.

10. 10

    Heat the coconut oil in a small pan.

11. 11

    Add the mustard seeds and allow them to splutter.

12. 12

    Add the dried red chillies and curry leaves and fry for a few seconds.

13. 13

    Pour the tempering over the tapioca and mix gently.