Tapioca curry / Kappa curry

Tapioca – 500 gms

Onion – 1 (finely sliced)

Ginger – 1” piece (finely chopped)

Garlic pods – 2 (finely chopped)

Green chilli – 2 (sliced)

Grated coconut – ¼ cup

Coriander powder – 1tbsp

Chilli powder – 1 tsp

Turmeric powder – ½ tsp

Garam masala power – ½ tsp

Cumin seeds – ¼ tsp

Coconut milk – 2 cups

Mustard seeds – ½ tsp

Curry leaves – 2 springs

Butter – 2 tbsp

1. Remove the skin of the tapioca and cut into small pieces and wash well.

2. Cook tapioca with enough water.

3. Grind coconut, chilli powder, coriander powder, turmeric powder, garam masala and cumin seeds.

4. Heat butter in a pan and splutter mustard seeds.

5. Saute onion, ginger, garlic and curry leaves well.

6. Then add the ground paste and cook for a minute and then add the cooked tapioca.

7. Add 2 cups of coconut milk and cover and cook in low flame.

8. When its start to boil remove from fire.

Serve with rice