Boiled tapioca dish (Kappa vevichathu)

A tasty and fiber-rich dish from Kerala. Avoid preparing more than twice a week though! 

Ingredients

Tapioca (peeled and chopped), 450 g
Grated coconut, 4 tbs
Turmeric powder, ½ tsp
Cumin powder, ½ tsp
Garlic (chopped), 3 cloves  
Green chili (chopped), 1 no.

Coconut oil, 1 tbs
Mustard seeds, ½ tsp
Shallots (chopped), 3 nos.
Curry leaves, A few

Preparation

• Wash the tapioca and fully immerse in water in a steel saucepan. Boil until the tapioca is cooked or softened. 
• Then drain the water fully and immerse in water again. Re-boil and drain the water. This enhances the taste.
• Grind the coconut, turmeric, cumin, garlic and chili together.  
• Fold into tapioca with a hard spoon. 
• Heat oil in a saucepan and add mustard seeds. Once its pops, add chopped shallots and sauté until brownish. 
• Add to tapioca and mix again. Ready to serve!

Enjoy with fish curry. Thank you :)