Kappa (Tapioca)

Method

1. 1

   Prepare tapioca: Peel 500g kappa (tapioca/cassava). Cut into 3-inch pieces. Remove the hard central fibrous core if present.

2. 2

   Boil tapioca: Add tapioca pieces to a pot of cold water with salt and half tsp turmeric. Bring to a boil and cook 20-25 minutes until very soft — a knife should go in without any resistance.

3. 3

   Drain and cool: Drain the boiled tapioca. Cool slightly and break into rough pieces by hand.

4. 4

   Make coconut mixture: Blend half cup fresh grated coconut with 3 green chillies, 4 garlic cloves, half tsp cumin and a pinch of turmeric to a coarse paste.

5. 5

   Combine: Mix the coconut paste with the broken boiled tapioca. Toss well.

6. 6

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and 2 sprigs curry leaves.

7. 7

   Add shallots: Add 8 sliced shallots to the tempering. Fry 5 minutes until golden.

8. 8

   Add tapioca mixture: Add the tapioca-coconut mixture to the tempering. Toss well on medium heat 3-4 minutes.

9. 9

   Check seasoning: Add salt as needed. The tapioca should be creamy and well-coated.

10. 10

    Serve: Kappa should be soft, fragrant and slightly mashed. Serve with fish curry, kadala curry or beef curry.