Tapioca / Kappa Thalichathu

Ingredients:

1/2 kg tapioca/ kappa / kolli kizhangu

1/2 cup grated coconut

5 shallots, sliced

3-4 dry red chillies, broken

1 sprig curry leaves

salt to taste

1/2 tsp urad dal

1/2 tsp mustard seeds

1 tbsp coconut oil

Preparation:

1. Peel and cut the tapioca into cubes and wash it thoroughly.
2. In a large pan, add the tapioca pieces and cook it adding enough water and salt until the pieces are soft ( for about 10-15 minutes, but not mashed up). Then drain the water and keep it aside.
3. Heat oil in a pan and splutter mustard seeds and add urad dal and saute.
4. Add sliced shallots into this and saute well adding little salt.
5. Add dry red chillies and curry leaves and saute.
6. Add grated coconut and mix well at low flame. Don't brown the coconut.
7. Then add the cooked tapioca and mix well.
8. Switch off the flame and serve with fish curry or as a snack with tea....