BOILED TAPIOCA

Tapioca is a starch extracted from the storage roots of cassava plant. In Tamil it is maravalli kizhangu and kappa in Malayalam.My mom usually make kappa curry and served along with fish curry.Boiled tapioca can be served as a evening snack.Tapioca should not be boiled or cooked in a closed vessel so use any thick bottom vessel or earthenware vessel.Cook the tapioca using excess water,drain the water after it is boiled and do not reuse the water. Do try this recipe and let me know how it will turned out to you, now let's check out the recipe...

PREPARATION TIME:15 min

COOKING TIME:20 - 25 min

INGREDIENTS:

Tapioca/maravalli kizhangu/kappa - 1 kg

Water as required

Salt

Grated coconut - 1 cup

For tempering:

Coconut oil - 2 tblspn

Mustard - 1/2 tsp

Urad dal - 1/4 tsp

Curry leaves - 1 sprig

Red chillies - 4

METHOD:

Peel the skin and chopped the tapioca into small pieces,clean well and keep aside.
In a earthenware vessel add required water,when the water comes to boil add chopped tapioca,wait to boil.
After 10 min,tapioca boiled a bit now add required salt,boil until it is cooked.
Switch off the flame,drain the excess water and keep aside.
Heat 2 tblspn coconut oil in a kadai,add 1/2 tsp mustard after it splutters add 1/4 tspn urad dal,1 sprig curry leaves and 4 red chillies,saute well and keep aside.
Add 1 cup grated coconut and tempering to the boiled tapioca,mix well.
Tasty boiled tapioca/kappa thalichathu/vegavaitha maravalli kizhangu is ready.