CASSAVA ROOTS STOCK MASHED

 INGREDIENTS

TAPIOCA /KAPPA	1 KG
GRATED COCONUT	200GM
GREEN CHILI	10 GM
TURMERIC POWDER	10GM
SHALLOTS	20 GM
CURRY LEAVES	10GM
GARLIC	15 GM
SEA SALT	TO TASTE
COCONUT OIL	20 ML
DRY RED CHILI	5 GM
MUSTARD SEEDS	5 GM

METHOD

Clean tapioca /kappa and chop into small cubes. Pour enough water to the cleaned tapioca so that all the pieces will be immersed completely, cook uncovered and allow to boil. When the water boils, remove and drain the water and again add the same amount of water, salt to taste, turmeric powder and cook till it turns to very soft. Drain off excess water from cooked tapioca. Heat the coconut oil in the pan and crackle mustard seeds, cumin seeds, sliced shallots, green chilies, dried red chilies and curry leaves and saute till shallots turns to translucent. Add the cooked tapioca/kappa, then the grated coconut combine everything together well and using the back side of a wooden spoon, mash the tapioca pieces well and remove from the flame. Serve with Spicy Fish Curry/Beef curry.

Kappa Vevichathu. Serving Size: 250 gram. 365 Cal. 97% 92g Carbs. 0%-Fat. 2% 2g Protein.