We are going to use coconut milk for this recipe.
Ingredients
1 kg Kappa ( tapioca)
Milk from two grated coconut or 2 dabur coconut milk packet
2 tablespoons of Coconut oil
6 green chillies
4 red chillies
A few curry leaves
2 teaspoons of Jeera
Method
Wash and cut, peel the skin of Kappa, cut into small pieces, remove the thick vein from it as you cut the Kappa. Thoroughly wash two or three times.
In a cooker or a large vessel add Kappa, salt and water to immerse the Kappa. Cook until soft and tender. In cooker keep it for two whistles.
Discard water from the boiled Kappa.
Take a big ladle and smash the tapioca. Remove any hard veins from it.
In the same cooker or large vessel, remove all water from the base, pour coconut oil, add jeera and chopped green chillies, let it realise it's aroma, now add the red chillies.
Add the smashed tapioca and coconut milk. Gently blend the tapioca to the coconut milk, add some more water if it's very thick and mushy.
Once it starts boiling and thickness you can turn off the stove, garnish with curry leaves and serve hot.
You can also serve this dish with chutney and other spicy gravies. Tastes good.
Freshly harvested tapioca from the farm.
Note
You can cook the Kappa in the second milk from coconut, but I have cooked it in water and skipped that step.
