Mashed Tapioca / Kappa Vevichathu



Ingredients 

• Tapioca/(Kappa) – 1 kg
• Turmeric Powder – 1/4 tsp
• Dry red chilly - 2
• Curry leaves - 1 stem

To Grind

• Grated Coconut – 1 cup
• Shallots  – 5
• Green Chillies – 2
• Garlic – 4  cloves
• Turmeric Powder – 1/4 tsp
• Cumin Seeds - 1/2 tsp

Preparation

1.Peel the outer brown skin and inner pink skin. Chop the edges and cut it into medium-sized pieces. Wash it thoroughly a couple of times.

2.Boil the tapioca pieces in plenty of water along with salt and a 1/4 tsp turmeric until tender. This will take anywhere between 10-20 minutes depending on the type of tapioca used. Be careful not to overcook the tapioca or else it will end up being mushy.

3.Drain the water thoroughly and keep the tapioca pieces aside.

4.Grind coconut, shallots, green chillies, garlic,  turmeric powder and cumin seeds to form a very coarse paste.

5.To the same pan used for boiling the Tapioca, add the cooked tapioca pieces, coconut mixture.

6.Cover and cook for 3-4 minutes on low heat. Remove lid and mix everything thoroughly. Add more salt if needed. Mash the pieces thoroughly using the back of a wooden spatula.

7.Heat oil in a pan and add mustard seeds. When it crackles, add curry leaves and dry red chillies and pour this to the cooked tapioca.