Tapioca Gravy - Kappa Curry

Tapioca is abundantly found in Kerala and around the Kerala border of Tamil Nadu. Tapioca is one of the staple food during my childhood days and I love it. This is a a slightly spicy thick gravy which can be served with rice. I learnt this from my grand mother. We also prepare tapioca fish curry, I will post the recipe separately.

It taste best when prepared in clay pot and with fire wood as fuel. Due to city life we now prepare this is pressure cooker.

Ingredients:

1. Washed & cut tapioca chunks. (Remove the root from the center as you keep cutting.)
2. Crushed garlic pods - 3 to 4
3. Turmeric powder - 1/4 tea spn
4. Crushed Jeera - 1 tea spn
5. Red chili powder as per taste or green chili
6. Tamarind juice to taste - very little
7. Salt to taste

Tempering:

1. Coconut oil - 1 tb sp
2. Mustard seed
3. Curry leaves
4. Whole Red chili - 2
5. Finely chopped small onion (shallot) - 1
6. Spring onion - optional

Preparation:

1. In a pressure add all items mentioned in the ingredients list, pour sufficient water to cover tapioca. Water level should be above the ingredient's level as we need gravy also should prevent it from sticking at the bottom
2. Cook on high flame for 1 whistle, then reduce the flame cook for 7 - 10 minutes. [Tapioca should be cooked well, this will make the mashing job easier]
3. Turn off heat after 10 minutes, open the cooker when the all the pressure is released.
4. Mix everything well, and mash the tapioca as desired. You may add hot water if the gravy is too thick.
5. Check seasoning, and add as needed. If anything is added keep it on low flame and bring to a boil again.
6. Do the tadka, pour on top and mix well. This taste well with rice.