Kappa or Tapioca is also considered to be a staple food just like rice mainly because it is inexpensive, easily available, and high starch content. Unakka kappa is Tapioca peeled, washed, sliced or diced, boiled and dried in sun. This can be stored for years and when cooked gives out a totally different flavor. Dry tapioca stir fry is prepared in the same way as fresh tapioca but the taste is entirely different. It goes well with fish curry or rice...
Ingredients:
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Dry tapioca/Unakka kappa: 2 cups.
Coconut: 1/2 cup.
Green chilies: 2
Garlic: 2 or 3 cloves
Shallots: 3 to 4
Turmeric powder: 1/4 tsp.
Salt.
For the seasoning:
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Coconut oil: 1 tbsp.
Mustard seeds: 1/4 tsp.
Shallots: 4 to 5
Red chilly flakes : 2 tsp
Curry leaves.
Method:
1. Wash the dry tapioca and soak them in water for about 6 to 7 hours .
2. Grind coarsely coconut, green chilies, garlic, shallots, and turmeric and keep aside.
3. Cook the tapioca in a pressure cooker with enough water for about 5 min after the 1st whistle... drain the water. Again put the cooker on low flame and mash the tapioca and put in the coarsely grinded coconut and salt. Mix well.
4. Season with coconut oil, mustard seeds, red chilly flakes, shallots and curry leaves.
5. Serve hot with fish /beef/chicken curry or rice...
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