Kappa Kuzhachathu

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Ingredients:

  1. Tapioca - 1 cup (chopped)
  2. Grated coconut - 1/2 cup
  3. Turmeric powder - 1/4 tsp
  4. Red Chilli Powder - 1/2 tsp
  5. Crushed Garlic - 2 nos.
  6. Jeera powder - 1//4 tsp
  7. Water - for cooking the Tapioca
  8. Coconut Oil- 2 tbsp
  9. Mustard seeds- 1/2 tsp
  10. Curry leaves - 5 to 10
  11. Salt - to taste


    Preparation:
    1. Cook the tapioca in a pressure cooker with some salt and water. Pressure cook for 2 to 3 whistles until it becomes soft.
    2. Grind the coconut to a coarse mixture by adding ingredients from 3 to 6.
    3. Heat oil in a pan. Add mustard seeds and wait until it splutters.
    4. Add curry leaves.
    5. Add the coconut mixture and fry for 10 seconds.
    6. Add little water (3 tbsp) and allow the mixture to boil.
    7. Strain the tapioca of the excess water.
    8. Add the tapioca to this coconut mixture and mix well. It can also be smashed to form a smooth mixture.
    9. Serve hot with fish curry. It can even be had as-is.