DISH NAME : KAPPA UDACHATHU (MASHED TAPIOCA)

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Description

Tapioca or Yuca is a native of South America.The edible part is the root. Tapioca must be cooked in lots of water and water drained out ,after it is cooked to remove toxins. Pearls made from tapioca are known as Sabudana in Hindi / Marathi.Tapioca is a staple food in Kerala (India) and in some African countries. In the state of Kerala, tapioca is consumed, either boiled or cooked sometimes with coconut and spices. Tapioca is thinly sliced in and made into wafers like potato. Tapioca flour is used as a thickener.
Kappa Kuzhachathu (boiled Tapioca, cassava, yuca) and Meen Pattichathu (Red Fish Curry)- is the authentic dish of Kerala. This is also considered as common man`s diet and a toddy shop favourite. Tapioca is widely available and inexepensive in Kerala.

Note

1) Since water is drained out after cooking tapioca, a lot of water is given in ingredient list.
2) To get authentic Kerala taste, use coconut oil. If you are averse to coconut oil use any other vegetable oil.
3) Shallots are also known as Madras onion or sambar onion. If shallots are not available increase the qty of onion.

Method

1) Boil tapioca with turmeric powder and salt till cooked and tender. Drain out extra water. Mash lightly.
2) Heat coconut oil.
3) Splutter mustard seeds.
4) Add red chillies and curry leaves.
5) Now add shallots,curry leaves,ginger & onion & fry till brown. Add this into tapioca and mix well.

Serving Suggestions

Serve with fish curry.