KAPPA KUZHACHATHU-mashed tapioca with ground coconut

This is my husband's favorite version of kappa(tapioca) with the red fish curry; mine is kappa ullarthiyathu.


INGREDIENTS

For Cooking the tapioca:

1. Appr.1 kg sliced tapioca (I have frozen sliced tapioca)
2. 10 cups water
3. salt as required - 4 tsp

For the ground coconut mixture:

1. 1 cup shredded coconut(I have used frozen)
2. 1 tsp turmeric powder
3. 1 tsp cumin powder or 3/4 tsp cumin seeds
4. 4 Tbsp chopped onions or shallots
5. 1 clove garlic
6. 2 green chili
7. 8 curry leaves
8. 1/2 cup water (lukewarm if coconut is very cold)

For seasoning:

1. 2 Tbsp oil
2. 1 tsp mustard seeds
3. 2 Tbsp chopped onions or shallots
4. 8 curry leaves
5. 4 dry red chilies

METHOD

• Fill a pressure cooker with water and dump the tapioca into it. Add salt and pressure cook for a whistle. Drain the cooked tapioca using a colander.

• In a blender, put all the ingredients for making the coconut mixture. Grind it into a coarse or fine paste as per your choice.
  
  
  
  

• Put the cooked kappa into a pan, add the ground coconut mixture, Turn on the stove, boil, and cook for 2 minutes.
  
  
  
  

• Heat a seasoning pan on the stove add o; when the oil is hot, add the mustard seeds; when it splutters, add the onion, dried red chilies, and curry leaves. Turn off the stove, cover it, and keep it for a few minutes. The onions should be golden brown.
  
  
  
  
  
  
  
  
  
  

• Pour this on top of the cooked tapioca. Stir lightly. DRefrain from mixing it.
  

• Serve with red fish curry.
  

NOTES

• To get a texture for the coconut mixture that looks and tastes like the ground on an ammikallu(grinding stone), pour much less water and blend in the blender to a coarse texture. Use freshly grated coconut when doing so.