Mushy Tapioca (Kappa & Meen Curry Part 1)
Kappa / Cassava – Mustard seeds, curry leaves, crushed dry chillies, and garlic, fried in coconut oil and mixed with mushy tapioca with a seasoning of turmeric and salt. For me, that’s the gooey joy of food!
Servings Prep Time
4serving 15minutes
Cook Time Passive Time
30minutes 15minutes
Servings Prep Time
4serving 15minutes
Cook Time Passive Time
30minutes 15minutes
Ingredients
Instructions
  1. Wash the tapioca, score along the surface using a sharp knife, and peel the skin off. Discard the skin, and cut the tapioca into small 1-2 inch pieces. Place them in a pot, and pour water keeping the level about an inch above the tapioca pieces.
  2. Cook with the lid closed, bring to boil, and cook till the tapioca pieces are tender. Switch off, drain the water, and keep the cooked tapioca aside.
  3. Using a mortar and pestle, crush the garlic cloves, and mix well with the crushed dry chillies. Heat oil in a pan, and splutter mustard seeds. Add the garlic-chilli mix, and fry for a few seconds.
  4. Add curry leaves, and fry for a few more seconds.
  5. Add the cooked tapioca pieces to the fried mix.
  6. Add turmeric and salt.
  7. Mix well until the tapioca is evenly covered by the fried mixture.
  8. Add a cup of water and bring to boil. This is my trick to get it gooey, sticky! Reduce till the water disappear, and you get tapioca to a mushy consistency.
  9. Mushy tapioca is ready to serve.
Recipe Notes

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