Kappa / Tapioca Fry With Video

Ingredients

Tapioca / kappa –  150 – 200 gm boiled adding salt, drained and sliced (Around 1.5 cup sliced)

Coconut oil – 2 – 3 tsp

Mustard seeds – 1/2 tsp (optional)

Dried red chilies – 1 – 2, broken (optional)

Curry leaves – A few

Turmeric powder – 1/2 tsp

Chilly powder – 1/2 – 3/4 tsp

Salt – To taste

Method

In a non-stick pan, heat 2 tsp coconut oil. Splutter mustard seeds and fry dry red chilies and curry leaves. Bring down the heat to low and add turmeric powder and chilly powder. Mix well and add the tapioca pieces. Roast well. Sprinkle salt, if required. Serve with thenga chammathi, chemmeen curry or fish curry.

Thenga chammanthi recipe

Grated coconut – 3/4 – 1 cup

Pearl onion – 2 small

Green chilies – 2 – 3

Salt – To taste

Grind the above ingredients in the small jar of a mixie (add 1 – 2 tsp water if required).