Unakka kappa kuzhachathu/Dried Tapioca/Cassava.

Kappa or Tapioca is also considered to be a staple food just like rice mainly because it is inexpensive, easily available, and high starch content. Unakka kappa is Tapioca peeled, washed, sliced or diced, boiled and dried in sun. This can be stored for years and when cooked gives out a totally different flavor. Dry tapioca kuzhachathu is prepared in the same way as fresh tapioca kuzhachathu but the taste is entirely different. It goes well with fish curry or red chilly chutney.

Ingredients:

Dry tapioca/Unakka kappa: 2 cups.

Coconut: 1/2 cup.

Green chilies: 2 or 3.

Garlic: 3 or 4 cloves.

Shallots: 3 or 4.

Turmeric powder: 1/4 tsp.

Salt.

For the seasoning:

Coconut oil: 1 tbsp.

Mustard seeds: 1/2 tsp.

Shallots: 2.

Red chilly flakes.

Curry leaves.

Method:

1.Wash the dry tapioca and soak them in water for about 6 to 7 hours or overnight. 

2. Grind coarsely coconut, green chilies, garlic, shallots, and turmeric and keep aside.

3. Cook the tapioca in a pressure cooker with enough water for about 5 min after the 1st whistle... drain the water. Again put the cooker on low flame and mash the tapioca well and put in the coarsely grinded coconut and salt. Mix well.

4. Season with coconut oil, mustard seeds, red chilly flakes, 2 shallots, and curry leaves.

5. Serve hot with fish curry or chutney.