Step 1: Prepare Tapioca

Peel the tapioca (kappa), wash it thoroughly, and cut it into small, uniform pieces.

Step 2: Boil Tapioca

Place the cut tapioca pieces into a pot. Add enough water to submerge the tapioca, then add salt and turmeric powder. Mix well to combine. Close the lid and cook for 10 minutes until the tapioca is soft and well cooked.

Step 3: Drain Water

After 10 minutes of cooking, remove the lid. The tapioca should be cooked. Carefully drain all the water from the pot and keep the cooked tapioca aside.

Step 4: Prepare Tempering

Heat cooking oil in a separate pan. Once the oil is hot, add mustard seeds and allow them to splutter. Then, add dry red chilies and chopped garlic. Fry until the garlic turns light brown.

Step 5: Combine and Mash

Add the boiled tapioca to the pan with the tempering. Add a little water (if needed) and fresh grated coconut. Check for salt and add more if required. Mix everything well using a spatula, mashing the tapioca as you stir. Continue to cook for 2-3 minutes on a slow to medium flame, ensuring all ingredients are well combined and the tapioca is mashed to a desired consistency.

Step 6: Serve

The Kappa is now ready to be served. It pairs excellently with fish curry or any other curry or chutney. Enjoy this healthy and delicious main course or breakfast item.

• Ensure the tapioca is thoroughly cooked before draining the water.

• Draining the water after boiling is crucial for this recipe.

• Mash the tapioca well with the tempering and coconut for a consistent texture.

• Serve with traditional Kerala fish curry for a complete meal.

• Can be paired with chicken curry or various chutneys.

• Enjoy as a standalone breakfast or snack.