This is Kerala style Mashed Tapioca. It is known as kappa puzhungiyathu, kappa ularthiyathu, in different regions of Kerala. Its tastes delicious with Kerala style Fish curry, Mulaku Chammanthi or Nadan Kozhi curry ( Spicy chicken curry)
Cassava/Yuca/kappa/Tapioca is long, tubular shaped root with a flaky, brown skin. The
root itself does not have a lot of flavor, similar to a potato, but sweeter. It
has an excellent source of Vitamin C and Manganese.
INGREDINETS
- Tapioca – 1 no, big
- Green chilli – 4 nos.
- Onion, small – 1, thinly sliced
- Ginger chopped – 1” piece
- Garlic pods – 2
- Turmeric powder – 1/4 tsp
- Garam masala – 1/2 tsp
- Grated coconut - 3 Tbsp
- Curry leaves – 2 sprigs
- Salt to taste
- Coconut oil – 2 Tbsp
METHOD:
Peel and wash the Tapioca well. 
Cut it into 1/4 inch thick round pieces.
Now place it in a big bowl and wash well.
Now place the round tapioca pieces in a heavy bottomed pan and 1/4 tsp of turmeric powder and cook it by adding enough water. 
Once it starts to boil remove the excess water and again add enough water and allow them to cook well by adding 1/4 tps of salt.
Meanwhile just crush together grated coconut, 1 green chilly, Ginger piece, garlic pods, pinch of turmeric powder, pinch of salt and Garam masala. Keep it aside. No need to grind to make a fine paste, just crush it.
Then heat 2 tbsp of coconut oil in a pan and splutter mustard seeds in it.
Now add Curry leaves, green chilli, sliced onion in the pan and sauté well until onion become golden brown.
Remove the Tapioca from the heat when it is well cooked, Drain excess water.
Mash it well and add ground coconut mix to this tapioca and mix well. Check for the salt.
Now add the onion mixture to the Tapioca and mix everything well.
Serve hot with Kerala Style fish curry, Fish fry or Spicy chicken curry.
