Kappa Puzhukku

Ingredients needed for preparing Kappa / Tapioca Puzhukku
1/2 kilo fresh Kappa / Tapioca
1 cup fresh grated Coconut
1/2 tsp turmeric powder
4 Green chillies
3 small garlic flakes
1/2 tsp cumin seeds
few Curry leaves
Salt to taste (about 1 teaspoon)

Tempering ingredients
1 tbsp Coconut oil
1/2 tsp mustard seeds
2/3 red chillies
few curry leaves

How to prepare Kappa / Tapioca Puzhukku?
Cut and peel the skin of the tapioca with a knife and chop in to small pieces.
Boil the tapioca pieces in a vessel / a pressure pan with salt. When done, drain the excess water and return it to the same vessel.
Meanwhile grind the fresh grated coconut , turmeric powder, green chillies, garlic flakes, few curry leaves and the cumin seeds together to a coarse paste.
Add the remaining salt and curry leaves to the drained tapioca and mash it nicely. Check for the salt and then add the ground coconut mixture.
Now heat the tbsp of coconut oil in a frying pan.
Splutter mustard seeds, red chillies and curry leaves. Pour over the kappa / Tapioca mixture. Mix well and serve with any spicy side dish.

Points to Note 
If you cannot get the fresh kappa you can use the frozen ones available in
 the market.

Cooking Instructions for Kappa / Tapioca
Depending on the quality of the tapioca the cooking time varies. So it is safer to cook this in an open pan with salted boiling water rather than a pressure cooker. This allows you to check on it with a fork in regular intervals. Cooked tapioca should be soft and tender right through.
If you use a pressure cooker, two whistles should be enough to get the tapioca cooked soft.