Kappa Puzhukku

1. 1

   Prep and cook the tapioca

   • Peel the tapioca, wash it thoroughly, and cut it into 2-inch cubes.
   • Place the tapioca cubes in a large pot, add enough water to cover them, along with 1 tsp of salt and 1/4 tsp of turmeric powder.
   • Bring to a boil and cook for 15-20 minutes, or until the tapioca is tender and can be easily pierced with a fork.
   • Once cooked, drain all the water and set the tapioca aside.
2. 2

   Make the coconut paste

   • In a blender or food processor, add the grated coconut, shallots, garlic, green chillies, cumin seeds, and the remaining 1/4 tsp of turmeric powder.
   • Pulse a few times to get a coarse mixture. Do not add water; it should not be a smooth paste.
3. 3

   Combine and mash

   • Add the coarse coconut paste to the pot with the cooked tapioca.
   • Mix everything together gently and cook on low heat for 5-7 minutes, allowing the flavors to meld.
   • Using the back of a large spoon or a potato masher, lightly mash the tapioca. Leave some chunks for texture.
4. 4

   Make the tempering

   • Heat coconut oil in a small pan over medium heat.
   • Add the mustard seeds and let them splutter, which should take about 30 seconds.
   • Add the broken dried red chillies and curry leaves. Sauté for another 30 seconds until the chillies darken slightly and the curry leaves are crisp.
5. 5

   Pour the tempering over the mashed tapioca. Mix well and serve immediately.

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