Kappa vevichathu/Tapioca curry

Ingredients:

Kappa (Tapioca) -1kg
Grated Coconut -1cup
Garlic-4 big cloves
Green chilly – 5nos
Cumin seeds- 1tsp spoon
Turmeric powder-1/4 tsp
Coconut oil-1tbsp
Mustard seeds- 1tsp
Small onion -2tbsp sliced
Dry Red chillies – 3(cut in to 2)
Curry leaves- few

Method:

1.Discard the outer brown and inner pink layer skin of Tapioca and cut in to small chunks. Wash well and boil the tapioca in a big vessel with lot of water till tender. Add salt to taste and boil 3more minutes and drain water from tapioca.
2. Grind coarsely grated coconut, cumin seeds, garlic, green chillies, and turmeric powder. Add the ground paste with 1/2 cup water to the cooked and drained tapioca, cover with a lid and cook till there is no raw flavor (about 10-15mints). Mash tapioca with the back of a wooden spoon and remove from flame.
3. Heat 1tbsp coconut oil in a frying pan and add mustard seeds. When it start crackling add sliced small onion and fry till golden brown. Then add dry red chillies and curry leaves and fry and add this seasoning to the cooked tapioca and mix well.
4. Serve hot with Kerala fish curry.