Kappa masala (Tapioca gravy)

After a long time I bought Kappa (Tapioca) to my surprise the one I bought was very soft and it had very thin outer skin.  Instead of peeling it I had  gently deskin using a peeler!!

To cook Kappa use pressure cooker.  Cut Kappa into large  pieces and add sufficient water,  salt and a little Turmeric powder. Pressure cook for two whistles.  Once it reaches room temperature remove the thin inner stem from Kappa.  Discard the water.
You can enjoy Kappa with crushed green chillies, garlic, tamarind and salt or make Kappa masala for poori or roti.

Kappa masala

Ingredients

Kappa  1kg
Onion 2
Tomato 1
Green chili 2
Ginger a small piece
Oil a tbsp
Mustard 1/4tsp
Urad deal 1/4tsp
Channa deal 1/4tsp
Red chili 2 broken
Salt as required

Method of preparation

Chop onion, tomato, green chili and ginger.  In a heated pan pour oil. Add mustard, Urad dhal, Channa dhal and broken red chili.  Let mustard crackle.  Add chopped vegetables and saute.  Once onion becomes translucent add cooked Kappa.  Smash it gently and add enough water,salt and allow the masala to thicken. Garnish with chopped Coriander leaves and serve hot with phulka or poori.