Kappa kizhangu (Tapioca)- 2 lb (or) 1 (big)
Green chillies - 3 (sliced)
Red chilles -2 (broken into two)
salt to taste
Turmeric powder - 1 tsp
Shredded fresh coconut - 1/2 cup (optional)
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Curry leavws - 1 spring
1.Cut the Tapioca into big chunks (4 inch long) and Peel the skin of the Tapioca
Then wash it and put the chunks in a big vessel and add enough water. Add the turmeric powder and 1 tbsp salt. COver it with lid.Cook till it becomes soft.
2.Drain the cooked tapioca.Chop it into 1 inch cubes.
3.Heat oil in a pan and splutter mustard seeds. add red chilles,curry leaves and green chillies.
4.Add the cooked tapioca and stir well.Sprinkle a handful of water and cook covered to make more moist.
5.Switch off and add the fresh shredded coconut.