Kappa ( Tapioca )

Ingrediants -
1. Basic version - How to cook Kappa
a. Tapioca (Kappa) - 1 kg peeled , cut into medium size (roughly 2 cm cubes) and washed
b. Water - Enough to cover kappa
c. Salt - 1 tsp

2. Version 2 - Kappa with grated coconut
a. 1/2 cup grated coconut
b. 1 tsp of oil ( preferably coconut oil)

3. Version 3 - Seasoned Kappa
a. 1/4 tsp mustard seeds
b. 1/4 tsp bengal gram ( Uzhunnu parippu)
c. Shallots - 1 tbsp thinly chopped
d. Ginger - 1 tsp chopped
e. Garlic - 1 tsp chopped
f. Curry leaves - 1 spring
g. Salt - To taste
h. Oil - 2 tsp
i. Dried red chilly - 2 nos broken to half

Method
1. Basic version -
a. Pour enough water to cover the cut pieces of kappa.
b. Add salt to this.
c. Cover and cook on medium to high flame till kappa is soft and well cooked. You can check if the kappa is done by poking a piece with a fork.
d. Once kappa is cooked, switch off the flame and drain off the water.
e. Mash lightly with a spoon and serve hot.

2. Version 2 - with grated coconut
a. Cook Kappa as described in the basic version till step d.
b. Add grated coconut and 1 tsp coconut oil.
c. Mash tapioca and mix everything with a spoon and serve hot.

3. Version 3 - seasoned Kappa
a. Cook Kappa as described in basic version.
b. In a Pan heat oil and burst mustard seeds and bengal gram.
c. Add dried red chillies
d. Add ginger, garlic and shallots and saute till onions are golden brown.
e. Add curry leaves and salt.
f. Add the Kappa and mix together while lightly mashing tapioca with a spoon.
g. Serve with fish curry.