Kappa (Tapioca)Puzhukku

Growing up, we were inundated with all sorts of fresh produce from our ancestral farms . Be it tapioca,papayas, mangoes, yams, string beans, bitter gourds, coconuts, bananas... and there was so much of everything that we used to get fed up of even mangoes half-way into the seasons...

And now things have changed so much, than when I got a piece of tapioca and cooked it, I was so delighted with the result, that I called my sis in Pune and my mom in Doha to give them the news!!!

Yep ! things have indeed changed... my sis actually told me that she wanted the recipe too.. 

So this is for you too S, coz I know I will have to give the recipe all over again when you finally get hold of Tapioca..

Tapioca - 1/2 kg  (peel, cut ito cubes and wash well)

Word of wisdom from my mom- always buy One piece of tapioca. Two pieces may belong to different batches of produce and  may have two different cooking points. - not good news......

Bring the tapioca to boil and drain the water. 

Now add 

Turmeric powder - 1/2 tsp

Red Chilly powder -1/2 tsp

Water - level with the tapioca

Cook till water is nearly gone and the tapioca pieces turn opaque. Add salt to taste .

Now coarsely grind 

Grated coconut - 1/2 cup

Shallots - 3 nos

Jeera/cumin - 1/2 tsp

Green chillies - 2 nos

For tempering..

Heat oil in a kadai ( I used coconut oil)

mustard seeds - 1 tsp

Raw rice - 1 tsp

Shallots - 1 tbsp (finely sliced)

Curry leaves - 1 stalk

Dried red chillies

Add each ingredient in that order. 

Once the shallots brown, add the tapioca and the ground coconut mix. Mix well and take off the flame.

Excellent with fish curry and rice....