Back home in Kerala, Tapioca or Kappa is one of the most loved snacks. In the olden days, it used to be grown in most homes.
My Mom-in-law says that Tapioca along with sardines, makes for a complete meal. It houses all the nutrition we need.
The spiced version of it, is best enjoyed with fish curry.
Tapioca – 2
Turmeric powder – 1/2 tsp
Cumin powder – 1 pinch
Garlic – 5 cloves (crushed)
Green chillies – 2-4 (crushed)
Fresh grated Coconut – 1-2 handful
Coconut oil – 2 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 6-8
Shallots – 4-5 (finely chopped)
Step 1: Peel/Chop off the skin of the tapioca. Chop into fine pieces. Immerse in water. Boil until done. Turn off the flame. Drain the water.
Step 2: Once cooked, add turmeric, crushed garlic, green chillies, coconut and cumin. Season with salt. Mix well, while trying to mash the tapioca/kappa. Keep covered for the flavors to infuse well.
Step 3: For the tempering, heat some oil. Splutter mustard seeds and curry leaves. Saute shallots until golden brown. Add to the spiced tapioca/kappa.
Enjoy with some spicy fish curry.