Kappa or Tapioca is a staple food, any Keralite would reach for.This is Kerala style Mashed Tapioca. It is known as kappa puzhungiyathu, kappa ularthiyathu, in different regions of Kerala. Its tastes delicious withKerala 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 Grated coconut - 3 Tbsp Curry leaves – 2 sprigs Salt to taste Coconut oil – 2 Tbsp 
METHOD:
Cut the tapioca to 2 or 3 chunks.Discard the outer brown skin.Remove the adjacent pinkish layer as well. Cut it into 1/4 inch thick round pieces. Now place it in a big bowl and wash well. Place the tapioca pieces in a heavy bottomed pan with 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 or 1 green chilly, Ginger piece, garlic pods, pinch of turmeric powder, and pinch of salt 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. Again place the cooked tapioca in low heat. Mash it well and add ground coconut mix to this tapioca and mix well. Check for the salt. Now add the onion , curry leaves and green chillies to the Tapioca and mix everything well. Serve hot with Kerala Style fish curry, Fish fry or Spicy chicken curry.
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