Ingredients:

1/2 kg tapioca / kappa

1/2 cup vellapayar / black eyed beans

1 cup + 4 tbsp grated coconut

1/2 tsp turmeric powder

1 1/2 tsp chilli powder

4 garlic cloves

1 tsp cumin seeds

2 sprig curry leaves

salt to taste

1 tsp mustard seeds

4 shallots, sliced

2 dry red chillies

2 tbsp coconut oil

Preparation:

1. Soak vellapayar in water for 1 hour and then cook in pressure cooker adding enough water and salt for 3-4 whistles. Drain the water and keep it aside.
2. Grind together 1 cup grated coconut, turmeric powder, garlic, chilli powder, cumin seeds and few curry leaves to a coarse mixture and keep it aside.
3. Peel and cut the tapioca into small pieces and cook it adding salt and enough water till soft. Drain the water and keep it aside.
4. In a pan / claypot, add cooked tapioca and coconut mixture and mix / mash it well and cook covered for 2-3 minutes on low flame.
5. Then add the cooked vellapayar and mix well. Add required water and salt, mix well and boil well till the raw smell goes. Switch off the flame.
6. Heat oil in a small pan and splutter mustard seeds.
7. Add dry red chillies, curry leaves, sliced shallots and 4 tbsp grated coconut and fry till coconut turns golden in colour.
8. Switch off the flame and add this tempering to the erissery. Mix well and serve hot with rice..