Kappa -- Spiced Tapioca

This month has been very kind to me so far. It was filled with a beautiful trip to San Diego, met my sister, went on a safari, an exciting trip back home  and then of course my finals and project...but the highlight of all this was the wild safari adventure I had on a Segway... Yeaa it was one trilling experience I will never forget...My first time ride on a Segway and it was truly awesome!!!

Now that my holidays have begun I started watching all the silly christmas movies to get into christmas spirits...I like watching all happy-happy  movies around this time of the year .. After all this is my favorite season of the year.

I decided to kick start my vacation with this addictive yet simple dish...

Yes, kappa(in Malayalam) / yuca / tapioca...is something I used to eat at least once a week at  home. My favorite combo is Kappa with red chili chutney...But now after all the 'chickenising effect' I now eat it with a nice spicy chicken curry....But the top and the most popular combination is eating it with Red fish curry.

Recipe:

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1. Kappa - 500 gms, peeled, cleaned and cut into small cubes (I used the frozen packet. It was already peeled and cut into cubes.)
2. Turmeric powder - 1/2 tsp
3. Salt
4. Water
5. Coconut - 1/2 - 3/4 cup grated
6. Green chilies - 3-4

For tempering : Oil, mustard seeds, dried red chilies

Add turmeric powder and salt and lots of water enough to cover all the pieces on a big heavy bottomed vessel. 

Boil Kappa on medium heat with closed lid till kappa becomes very soft. 

Make sure it is completely cooked and there should be some water left to drain at the end.(take some 20-40min or more)

In the meantime, grind coconut and green chillies and set it aside.

Once the kappa is soft and cooked through, drain the water left.

Now lightly mash the soft kappa and add the grind coconut-green chili.

Mix everything together and place it back on medium heat source.

Let everything cook through for 2-3 min , stirring regularly.

Check for salt and switch off the heat.

In a another sauce pan, heat some oil.

Add mustard seeds, when the spluttering is over add 2-3 dried red chilies, let the chilies get a darker shade. Oil will be infused with the flavor of red chili by then. Switch off the heat and pour this over the cooked Kappa.

Serve it hot with Red Fish Curry or any spicy chili chutney.