Tapioca is not just another starch-tuber for Keralites, but the one staple food that helped a society survive during the World War II period, when the state suffered from scarcity of food grains. Tapioca made its way to the working class as breakfast, dinner and snacks and found its soul-mate in the spicy red Kerala fish curry. You can find tapioca, or what fondly called as Kappa, from toddy shops to star hotels. Onmanorama delivers you this traditional mashed tapioca recipe that you can try for breakfast, dinner or even as a side dish for your lunch. Enjoy!
Ingredients
1 kg tapioca
1 cup grated coconut
4 green chilies
1 tsp garlic
½ tsp cumin seeds
½ tsp turmeric powder
Salt as required
For seasoning
2 tsp oil
½ tsp mustard
1 tbsp shallots, sliced
2 dried chilies
2 sprig curry leaves
Preparation
Grind green chilies, grated coconut, turmeric powder, garlic and cumin seeds using a blender and set it aside
Peel, chop and wash the tapioca
Boil water and add the tapioca pieces in it
When the tapioca pieces become soft, drain the excess water
Now add the ground mixture to the tapioca and mix well
Mash the tapioca using a ladle
Place another pan on the stove
Heat oil
Splutter the mustard seeds in it
Add sliced shallots to the pan
Add dry chilies and curry leaves to the pan and saute well for till the shallots change color
Add the seasoning to the mashed tapioca and mix well
Kappa purattiyath is ready to be relished.
