Kappa/Tapioca - 2 medium size
Red chilly- crushed - 1 tablespoon
Shallots - chopped - 1/4 cup
Grated coconut - 1 cup
Mustard seeds - 1 teaspoon
Oil - 1 table spoon
Turmeric powder - 1/4 teaspoon
Salt - to taste
Curry leaves
Preparation
Peel the tapioca, wash it. Then Roughly cut to cubes. cook tapioca cubes with turmeric and salt until it turn soft. Water level should be double of the Tapioca. drain water and keep aside
Heat oil in a Kadai and splutter mustard seeds.
Add shallots and stir one min
Add smoothly boiled Tapioca, chilly flakes , coconut , curry leaves.and salt if needed.Stir well for two minutes. Serve hot...
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