Main Ingredients:

The ordinary tapioca root or 'Kappa' is a main course when boiled and sautéed with coconut and spices (puzhuku) and served with spicy Fish Curry or Chutney. Boiled Tapioca is also sautéed with meat; either beef or mutton and potato to make 'Kappa Kozhachathu'. Tapioca is also sliced into big pieces and boiled and served by itself with chutney or curds or it is sliced fine, salted and fried as chips or as a sweet dish when steamed with coconut and jaggery.

Kappa (Tapioca) - 1 Kg
Turmeric Powder - 1/2tsp
Garlic - 5 nos
Grated coconut - 1/2 cup
Salt to taste
To Season:
Coconut oil - 2 tsp
Dried red chilly - 2 no. make small pieces
Curry leaves- 1 flake
Mustard seeds- 1/4 tsp
Small onion -5-10 pieces

Cooking Preparation of the Recipe:

Peal the Kappa and cut into small pieces. Add salt with this and boil till soft, in sufficient water. Strain the water when it becomes soft. Crush together grated coconut, garlic and turmeric. Pour the crushed ingredients over cooked kappa and mix well. Mash the kappa with a spoon. Set this aside. Heat coconut oil in a frying pan. Season mustard seeds, dry red chillies and curry leaves and sauté with onion. Now pour the seasoning into kappa previously prepared and mix well. Serve hot with fish curry or chutney.

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