Preparation Time: 35 minutes
Serves: 6 to 8
Ingredients for grinding
½ cup yellow onion (finely sliced)
3 green Thai chilies, diced
1 tablespoon garlic-crushed
3 sprigs curry leaves
1 teaspoon cumin powder
½ teaspoon turmeric powder
1 ½ cup grated coconut (frozen)
Ingredients for sputtering for mustard
2 tablespoon coconut oil
1 cup onion (finely sliced) (1 yellow onion)
1 teaspoon mustard seeds
Ingredients for Kappa
5 lb Tapioca/Yuca/Cassava/Kappa, cleaned and cut into small cubes
Salt to taste (I use about a table spoon of Mortons Kosher Salt - see notes)
Instructions
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 and cook till it turns to very soft. Drain off excess water from cooked tapioca and set aside.
Meanwhile, in a food processor, coarsely grind all ingredients form griding together to form a paste like thick pesto. Set aside.
In a wide nonstick pan (large enough to hold tapioca /kappa) heat coconut oil over medium-high heat. Add mustard seeds and cover. When the seeds popped for a few seconds, add finely sliced onions, sauté for 1 to 2 minutes
Add coconut paste, cooked tapioca and salt, mix all ingredients well and cook covered for about 5 minutes. Using the back side of a wooden spoon or a potato masher, mash the tapioca pieces well and remove from heat.
Serve warm with beef curry, fish curry etc
NOTES
I use Morton's Kosher salt, which has a distinctly different texture from Diamond Crystal - another very common brand. I recommend you pick a salt brand and stick with it. Seasoning is all about consistency.
So, to recap, salt with iodine tastes bad, so just ditch the iodine, pick a brand of kosher salt you like, and start seasoning everything like a pro.
Comments