Kappa Puzhukku

1. 1
   ~25 min

   Prep and cook the tapioca

   1.Peel the tapioca, wash it thoroughly, and cut it into 2-inch cubes.

   2.Place the tapioca cubes in a large pot, add enough water to cover them, along with 1 tsp of salt and 1/4 tsp of turmeric powder.

   3.Bring to a boil and cook for 15-20 minutes, or until the tapioca is tender and can be easily pierced with a fork.

   4.Once cooked, drain all the water and set the tapioca aside.
2. 2
   ~2 min

   Make the coconut paste

   1.In a blender or food processor, add the grated coconut, shallots, garlic, green chillies, cumin seeds, and the remaining 1/4 tsp of turmeric powder.

   2.Pulse a few times to get a coarse mixture. Do not add water; it should not be a smooth paste.
3. 3
   ~7 min

   Combine and mash

   1.Add the coarse coconut paste to the pot with the cooked tapioca.

   2.Mix everything together gently and cook on low heat for 5-7 minutes, allowing the flavors to meld.

   3.Using the back of a large spoon or a potato masher, lightly mash the tapioca. Leave some chunks for texture.
4. 4
   ~2 min

   Make the tempering

   1.Heat coconut oil in a small pan over medium heat.

   2.Add the mustard seeds and let them splutter, which should take about 30 seconds.

   3.Add the broken dried red chillies and curry leaves. Sauté for another 30 seconds until the chillies darken slightly and the curry leaves are crisp.
5. 5
   ~1 min

   Pour the tempering over the mashed tapioca. Mix well and serve immediately.

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