Kappa Puzhukku – 6 serves

Ingredients: 

• Tapioca – 1 kg (Peeled and cut into chuncks)

• Mustard seeds – ½ tsp

• Curry Leaves – 1 spring

• Dry Red Chilli – 4 nos

• Salt and Pepper to taste

• Oil – 2 tsp
  

To Grind:

• Coconut – 1.5 cups

• Green Chilli – 4 nos

• Garlic Cloves – 4 nos

• Shallot – 1 no

• Curry Leaves – 1 spring

• Cumin Seeds – ¾ tsp

• Turmeric Powder – ¾ tsp

  
  

Method:

• Boil the Tapioca in salt water until its tender to mash.

• In a blender, coarsely grind coconut with green chilli, garlic, turmeric powder, shallot, curry leaves, and cumin seeds. Leave the ground paste aside.

• Mash the boiled tapioca, and add in the coconut paste. Place the mixture on the stove and cook for another 5 mins.

• In a pan, heat oil and splutter mustard seeds; add dry chilli and curry leaves until crisp. Add this to the tapioca and mix. Serve hot with fish curry.