Ingredients
Fresh/Frozen Tapioca/Yuca (Kappa) – 1 .5kg
Grated Coconut – 1 cup
Shallots (Kunjulli) – 3 small
Kanthari – 2 or 3 (Alter according to your spice tolerance)
Curry Leaves – 1 big sprig
Turmeric Powder – 1/4+ 1/4 tsp
Salt – to taste
Water – as needed
Preparation
Boil tapioca pices in a pot. Crush coconut with shallots, turmeric and chilly , then add to boiled kappa, mix well. Heat a pan, add oil, pop mustards, add dry red chilly, and curry leaves, mix well then add to cooked kappa, mix well.
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