Kappa Kuzhachathu

Ingredients

Wash the tapioca in running water to remove all the mud from the skin. Cut into big pieces. Peel the skin with a sharp knife and then cut the tapioca into small cubes.
Wash the cut tapioca pieces in cold water to remove any dirt from it.
Take these pieces in a big pot or pressure cooker with plenty of water. The water level should be at least 3 inches above the kappa pieces.
Add some salt and let it cook till the pieces are soft. You can prick one piece with a knife to check if it is cooked. If using a pressure cooker, cook for 2 whistles and let the pressure go down by itself.
Drain the excess water and mash it up partially using a potato masher or a thick ladle.
Grind together grated coconut, shallots, garlic cloves, cumin seeds, green chili, dry red chili, turmeric powder and curry leaves. Grind it coarsely without adding any water.
Add the coarsely ground mixture to the mashed tapioca and mix well. Check for salt and add if needed.
Return this mixture to the stove top over low flame. Add 1 tbsp of oil and cook for 4-5 minutes till the raw flavor disappears.

Serve this tasty mashed and spiced tapioca with some spicy fish curry or beef curry.

Some people like to add a seasoning to the final product. I usually add few curry leaves while grinding, so I do not add a separate seasoning. If you want a beautiful presentation or the aroma of the seasoning, heat 1 tbsp of oil in a small pan, pop some mustard seeds. Chop 3 shallots finely and fry it in the oil. Add dry red chilies and curry leaves to the oil and switch off. Pour this seasoning over the mashed tapioca.
The leftover can be stored in the refrigerator for couple of days. If you plan to do so, it is recommended to add 2-3 drops of tamarind to the mashed tapioca along with the ground mixture while cooking. This will keep it fresh longer.