Mashed Tapioca (Kappa Kuzhachathu) Recipe

Cooking Directions

• STEP 1.Peel the tapioca and cut it into small pieces.
• STEP 2.Boil the tapioca in salted water until tender.
• STEP 3.Drain the water and mash the tapioca using a potato masher or fork.
• STEP 4.In a separate pan, heat coconut oil and add mustard seeds, curry leaves, and sliced shallots.
• STEP 5.Once the shallots turn golden brown, add grated coconut and sauté until it turns golden.
• STEP 6.Add the mashed tapioca to the pan and mix well with the coconut mixture.
• STEP 7.Cook for a few minutes until the flavors blend together.
• STEP 8.Serve hot with fish curry or spicy chutneys.

Cooking Tips

• Make sure to peel the tapioca properly to remove any tough skin.
• Boil the tapioca until it is soft and easily mashable.
• Adjust the amount of spices and coconut according to your taste preference.

Storage and Serving

• Leftover mashed tapioca can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the mashed tapioca in a microwave or on the stovetop before serving.
• Serve the mashed tapioca as a side dish with fish curry, spicy chutneys, or pickles.