So whenever I miss a piece of Kerala, I pick this out at the supermarket, but most of the time I pick up the frozen ones as these are easier to work with. There are different ways of cooking Kappa, but this one is the preparation that we make most often.
Kappa (tapioca) - 500gm
Grated coconut - 1 to 2 cups ( If you love more coconut add 2 cups)
Turmeric powder - 1 teaspoon
Cumin seeds - 1/4 tsp to 1/2 tsp
Green chillies - 3 to 4
Small onions - 1
Curry leaves - 2 sprigs
Mustard seeds - 1/2 teaspoon
Coconut oil - 1 table spoon
Cut the tapioca into small pieces. Bring a big pot of water to a boil.. Add tapioca pieces and close with a lid. When the tapioca is 3/4th done, drain the water. Dissolve 1/4 tea spoon turmeric powder in 1/4 cup of ware and pour into the tapioca Mix and cook for 1-2 minutes,
Grind coconut, 1/4 tea spoon turmeric powder, cumin seeds,garlic and chillies in a grinder for 10-15 seconds. add this to the tapioca. Cover and cook on low flame for 3-4 minutes. Mix with a spoon.
Heat oil in a pan. Splutter mustard seeds. Fry thinly sliced onion and curry leaves . Add this into the tapioca and mix well.
Recipe source: Paakam
Ingredients for onion chamanthi
Salt to taste
Crush onion and chillis in a mortar or a food processor. Add salt and mix. Keep half of this aside
Add tamarind to one half of onion- chilli mix, add coconut oil and mix well. One chammanthi is ready.To the other portion add curd and mix you have another delicious chamanthi ready.