Kerala Style Mashed Tapioca/Kappa/Maracheeni/Marakhiyanghu Kozhachathu
Ingredients Tapioca/Kappa cut into small pieces – 1 kg Coconut grated – 1 cup Turmeric powder – ½ tsp Cumin seeds (Jeera) – 1 tsp Garlic cut into small pieces – 4 cloves Green chilli cut into small pieces – 2 nos. Curry leaves for garnishing Coconut oil – 2 tbsp Salt to taste Water - to boil & cook the tapioca Method Grind coconut, turmeric, cumin, garlic, green chilli and little salt. Keep it aside. Boil and cook the cut tapioca with water and a little salt. Drain out the excess water from the cooked tapioca, pour the ground paste into the tapioca and mash and mix well. Add in the curry leaves and let it simmer for 1 minute. Add oil to the cooked tapioca and mix well. Take it out of the flame and serve with meen curry (fish curry) and rice.
