Kerala Kappa Masala | Kerala Style Spiced Tapioca Mash

• Produce

  • 1 Red onion
  • 3 Thai green chillies

• Baking & Spices

  • 1/2 tsp Mustard seeds
  • 1 Salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Frozen

  • 8 Curry, leaves

• Other

  • 2 cups Cubed kappa / cassava

Found on cookingcurries.com

Description

Ingredients

• 2 cups cubed Kappa / Cassava
• 1 tbsp coconut oil
• ½ tsp mustard seeds
• 8-10 curry leaves
• 1 red onion, chopped
• 3- 4 Thai green chillies, chopped
• ½ tsp turmeric powder
• salt, to taste

Directions

• Cook the cassava cubes in salted water with turmeric powder till soft, yet firm. Drain and keep aside.
• Heat the coconut oil in a heavy bottomed pan and add the mustard seeds to it. Once they splutter, add the curry leaves. Add chopped onion and chillies and sauté just for a couple of minutes. Add in the cooked cassava and enough salt. Mix well. Serve hot.