Tapioca curry | Kappa curry - south indian style

 Tapioca is a really yummy tuber.Its simply cooked and seasoned with mustard seeds in coconut oil in the south and it tastes heavenly.My DH used to tell me how the gujarati house he stayed in UK served him sabji style tapioca curry for chapathis.I have tried it but not too happy with my results i never repeated it.Last week i tried this curry and its just a modified version of our south indian curry but i found it much better.A good change to regular tapioca.

 I usually try not to take pictures at night and these are really not the best.With exams going on and the big move coming up i think i am a little too anxious about it all.I hope to get back to normal blogging soon once i move from my brand new kitchen.

 Preparation time : 25 minutes

YOu need

Roughly chopped tapioca one large tea cup 

Onion one large 

Garlic pods 3

Red dried chillies 2

Cumin seeds 1/2 tsp

Coconut grated 2 tablespoons 

Oil 1 tablespoon + some more 

Mustard seeds 1 tsp

Curry leaves a sprig or two 

Turmeric powder 1/4 tsp+ 1/2 tsp to cook tapioca 

- Add water enough to submerge the chopped tapioca and cover and cook till soft. Once soft add turmeric powder and salt and turn off the heat. 

- In a pan, heat oil add mustard, cumin ,garlic ,onions ,dried red chillies , and fry well. Once the onions are dark turn off the heat and add the grated coconut. Allow this mixture to cool and grind to a smooth paste. 

- - In the same pan heat a few drops of oil add the curry leaves and the cooked tapioca with the liquid. Add the ground paste check for salt and allow to simmer for ten minutes until the spices are absorbed by the tapioca. 

Serve tapioca curry spicy and coconuty with chapathis, dosas or puttu ( steamed rice cakes).