Ingredients:
1/2 kg tapioca / kappa
1/2 cup vanpayar / red cow peas / red 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:
- Soak vanpayar 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.
- 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.
- 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.
- 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.
- Then add the cooked vanpayar and mix well. Add required water and salt, mix well and boil well till the raw smell goes. Switch off the flame.
- Heat oil in a small pan and splutter mustard seeds.
- Add dry red chillies, curry leaves, sliced shallots and 4 tbsp grated coconut and fry till coconut turns golden in colour.
- Switch off the flame and add this tempering to the erissery. Mix well and serve hot with rice..
