Kerala kappa masala (Tapioca masala)

In my mind I keep thinking I have loads of time and think of taking part in all these cook outs and blog events and such. But then in reality, I am either busy with something or the other or lazy. Being a hard core mallu, I am ashamed at the low number of mallu recipes from down south. Even though I don't make mallu food that often, it is definitely a favourite of ours and I really wished I knew how to make those authentic dishes.

That's when Kerala Kitchen, this group I'm part of on Facebook, decided to do a cook out together. I decided it was the best time to learn some new dishes, and feed my mallu-food-deprived blog some fab dishes from the mother land. But as usual, I waited till the n-th minute to post it. But better late than never right? So here I am with a very popular dish from Kerala- tapioca. Since I couldn't get hold of fresh tapioca, I had to make do with the frozen one. Its not that bad, but if you get fresh ones, that's the best.

The husband loves it to no end, but not in the mashed sort of way, just boiled and served with some spicy onion-chilli chutney. I on the other hand, am not that big a fan of it, but if I do have it, I prefer the mashed one with coconut and such, served with some spicy curry. This prep. is new to me, and since it is very close to the one I prefer, i loved it. I paired it with a fish curry and dinner was sorted. Thanks Nags for the simple, but tasty recipe. 

Recipe adapted from Edible Garden (serves 2)

Tapioca- 500 gms

Garlic- 5 to 6 cloves

Dry red chillies- 2

Mustard seeds- 1/2 tsp

Curry leaves- a sprig

Turmeric powder- 1/4 tsp

Oil- 1 tbsp

Salt- to taste

 

Cook the tapioca till tender. A fork should easily cut through. I pressure cook it with some water for about 10 to 12 minutes. Lightly break/ mash the pieces. (Not too smooth like mashed potato though)

In the mean time, coarsely grind the garlic and red chillies in a spice grinder or with a pestle and mortar.

Heat the oil in a kadai and splutter mustard seeds and curry leaves.

Add the ground mix along with turmeric and cook for a couple of minutes, for the raw taste to disappear.

Tip in the cooked tapioca and enough salt, stir it all together and cook for a couple more minutes, just to heat through the tapioca.

Take it off the heat and serve with your favourite curry or chutney