Ingredients:
1 1/2 cup tapioca / kappa
1 cup grated coconut
4 shallots
1 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp cumin seeds
3-4 green chillies
1 tsp pepper corns
1 cup yoghurt, beaten
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2-3 dry red chillies
1 sprig curry leaves
a pinch of chilli powder
salt to taste
1 tbsp coconut oil
Preparation:
- Peel and chop the tapioca into small cubes. Wash it and keep it aside.
- Grind grated coconut with 2-3 green chillies, shallots, cumin seeds, pepper corns and 1/2 tsp turmeric powder to a fine paste adding little water and keep it aside.
- In a clay pot / manchatti , add tapioca pieces and cook it adding 1/2 tsp chilli powder, 1/2 tsp turmeric powder, 1 chopped green chilli , salt and enough water till soft.
- Then add the ground coconut paste, mix well and cook for few minutes on medium flame.
- Reduce the heat and add the beaten yoghurt , mix well and cook for 1-2 minutes. Don’t allow to boil.
- Heat oil in a small pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies and a pinch of chilli powder.
- Pour this seasoning over the curry and keep it covered for 5 minutes. Mix well and serve with rice…
