Kappa Vevichathu

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Recipe

Ingredients

500 grams	kappa (tapioca)
1 cup	water
1/2 teaspoon	turmeric powder
—	salt to taste
2 tablespoons	coconut oil
1/2 teaspoon	mustard seeds
2	dried red chilies
1 strand	curry leaves
4 cloves	garlic, crushed
2	green chilies, slit
1 cup	grated coconut
1/2 teaspoon	cumin seeds

Instructions

1. 1 Peel and cut the kappa (tapioca) into small cubes.
2. 2 In a pot, add the kappa, water, turmeric powder, and salt. Boil until the kappa becomes soft and translucent.
3. 3 Drain the water and lightly mash the cooked kappa. Set aside.
4. 4 In a pan, heat coconut oil and add mustard seeds. Let them splutter.
5. 5 Add dried red chilies and curry leaves to the pan.
6. 6 Add crushed garlic and slit green chilies. Sauté until the garlic turns golden brown.
7. 7 In a blender, grind grated coconut and cumin seeds into a coarse paste without adding water.
8. 8 Add the coconut paste to the pan and sauté for a minute.
9. 9 Mix in the mashed kappa and stir well to combine with the coconut mixture.
10. 10 Cook for another 2-3 minutes on low heat, stirring occasionally.
11. 11 Serve hot as a side dish or with fish curry.