Kappa Vevichathu

Tapioca/ Kappa: 1/2 kg (peel and chop into small pieces like in the picture)

To temper:
Curry Leaves: a sprig
Mustard: 1 tsp
Dried Red chilly: 2

To grind:
Grated Coconut: 1 cup
Green Chillies: 10
Cumin: 1 tsp
Pearl Onion: 5-6
Garlic: 3 cloves
Salt: as required
Turmeric: 1/2 tsp

Wash the peeled and cubed tapioca in water and cook in a large pan full of water.

Once cooked drain the water and it will look like this.

Fill the pan again with water, add the turmeric and salt and cook it again till soft, make sure all the water is evaporated.

Grind the "to grind" ingredients to the consistency in the pic below

Add the ground mix to the cooked tapioca and mix everything properly.

Take off fire.

heat oil in a kadai and splutter mustard, curryleaves and dried red chilly and pour over the cooked tapioca.

Serve warm with Red Fish Curry.

Linking this to Kerala kitchen