Kappa (Tapioca) Recipe

Ingredients Of Kappa (Tapioca)

• 2 Tapioca (cubed)
• To cook tapioca Water
• Little Salt
• To grind:
• 1 Coconut
• 1 Cumin seeds
• 2 Garlic
• 1-2 Green chilli
• 1/4-1/2 tsp Turmeric powder
• To taste Salt
• Enough to grind into a coarse paste Water
• For tempering:
• 2 Tbsp Coconut oil/Vegetable oil
• 1 tsp Mustard seeds
• 3 Small Onions, finely chopped
• 3 Red dry whole chilli
• 1 sprig Curry leaves

How to Make Kappa (Tapioca)

• 1.Peel off the skin from the tapiocas, cut into cubes, wash under running water.
• 2.Boil the tapiocas along with water and little salt until it turns tender and well cooked.
• 3.Drain the water and keep aside.
• 4.In a blender, grind the mentioned "to grind ingredients" to a coarse paste.
• 5.In a large saucepan, add the cooked tapiocas and the ground paste.
• 6.Cook for about 5-10 minutes, until the gravy starts to thicken and is combined well.
• 7.If you want you could slightly mash the tapiocas using a wooden spoon.
• 8.Remove from the heat and keep aside covered.
• 9.Heat a small pan over medium heat, add oil.
• 10.When the oil gets hot, add mustard seeds and let it splutter.
• 11.Add the chopped small onions and saute for a few minutes.
• 12.Add dry red chilies and curry leaves, saute till onions have turned brown.
• 13.Pour this tempering onto the cooked tapioca.
• 14.Keep the tapioca covered for sometime so that the flavors from the tempering will get into the dish.
• 15.Serve warm along with your favorite fish curry.