Kappa Puzhukku with Kerala Meen Vevichathu

Instructions

1. 1

   Prep & Boil Tapioca

   • Peel the outer brown skin and the inner pinkish layer of the tapioca. Chop into uniform 1-inch cubes.
   • Wash the cubes thoroughly under running water several times to remove excess starch.
   • Place the tapioca in a large pot with 8 cups of water and 1 tsp of salt. The water should be about 2 inches above the tapioca.
   • Bring to a rolling boil and cook for 15-20 minutes, or until the tapioca is fork-tender but not falling apart.
   • Drain the water completely using a colander and set the cooked tapioca aside.
2. 2

   Prepare Coconut Paste

   • In a small grinder or mixie jar, combine the grated coconut, green chilies, shallots, garlic cloves, cumin seeds, and turmeric powder.
   • Pulse 3-4 times without adding any water. The goal is a coarse, crumbly mixture, not a fine paste.
3. 3

   Combine & Mash

   • Return the drained tapioca to the same pot and place it over low heat.
   • Add the ground coconut paste and the remaining 0.5 tsp of salt over the tapioca.
   • Cover and cook for 4-5 minutes on low heat. This allows the tapioca to steam and absorb the flavors of the paste.
   • Uncover and, using the back of a sturdy ladle or a potato masher, gently mash the mixture. Leave some chunks intact for a rustic texture.
4. 4

   Prepare Tempering (Tadka)

   • In a small pan (tadka pan), heat the coconut oil over medium heat.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
   • Add the broken dried red chilies and curry leaves. Sauté for another 30 seconds until the chilies darken slightly and the leaves turn crisp.
5. 5

   Final Mix & Serve

   • Immediately pour the hot tempering over the mashed tapioca in the pot.
   • Mix everything together gently but thoroughly until the tempering is well distributed.
   • Let the Kappa Puzhukku rest for 5-10 minutes for the flavors to meld.
   • Serve hot with Kerala fish curry, beef curry, or a simple onion chutney.