Kappa puzhukku and fish curry is an all time favourite of keralites.

Ingredients

• Tapioca – half kg
• Turmeric powder – 1/4 tspn
• Salt – as required
• Coconut – 1 cup
• Shallots – 7-8
• Green chilly – 2
• Curry leaves – 1 spring
• Cumin seeds – 1/4 tspn
• Coconut oil – 2 tspn

Method

• Cook tapioca with salt and water in pressure cooker or kadai, until it is mushy. Extract the water and transfer the tapioca to a pan.
• Grind together coconut,shallots, green chilly, curry leaves, cumin seeds and a pinch of turmeric powder. Add it tot he tapioca and mix well.
• Finally drizzle coconut oil on top and switch off the falme and keep covered for 5 minutes until all flavours are locked inside…Serve hot!!!Great combination with mathi curry