Tapioca Curry

Featured here is the Tapioca ( Kappa ) Curry in its original form.

A resent trend is to serve these traditional foods in 5 star hotels and in houseboats- to popularize this among the visitors- especially from abroad; to give them a taste of authentic Kerala food.

Kappa ( Tapioca ) is a tubular , rich in carbohydrate omnipresent in Kerala.

If fresh, a cut section of Kappa will look moist and fully white. A bluish tinge or dryness indicate that the Kappa is old and hence not fresh ( won’t cook well ).

Cut fresh Kappa to required size after skinning and removing the vein at the centre. Wash and clean well.

Take diced Kappa in a vessel. Add water- so that all the pieces are fully immersed. Add little salt. Boil till done. Alternately pressure cook for till 2 whistles.

Most important : Drain off this water. Don’t use it for any other purpose.

Tapioca Curry

Serves : 3

You will need

Tapioca – 500 g ( net weight 350 g after cleaning )
1/2 cup water ( for cooking )

Ingredient for coconut masala:

Grated coconut -1 cup ( 100 g )
Turmeric powder- 1/4 teaspoon
Red chilly powder- ½ teaspoon (or 1/2 to 3/4 teaspoon)
Water - 3 tablespoon

Make a smooth paste of above ingredients with water in a mixer.

For seasoning:

Cooking oil - 1 tablespoon
Mustard – 1 teaspoon
Jeera ( Cumin seeds ) – ½ teaspoon
Curry leaves – 6
Small onion – 5, cut into thin slices

Method

In a bowl, mix boiled tapioca pieces with 1/2 cup water (100 ml) and 1/2 teaspoon salt. Cover with a lid and cook on a low heat for 8 - 10 minutes.

Add coconut paste and mix it well. Adjust with 1/4 cup water if required. Cook again on a low heat for 5 - 8 minutes.

For seasoning:

In a kadai / frying pan, heat oil on a medium heat. Add mustard seeds. When they splutter , add jeera, curry leaves and small onion slices . Fry for 10 minutes or till fragrant and color changes. Pour this seasoning over tapioca curry and serve with Rice, Appam, Rotis, Kanji ( rice porridge ) , Fish fry ...