Mashed tapioca with coconut milk/ Kappa thengapal puzhukku

This tastes better than the puzhukku made with grinded coconnut You are just replacing coconut with coconut milk.

Ingredients

Kappa(tapioca) peeled and cut into small pieces - 1 kg
small onion -1 (or half of a big one)
garlic - 5
green chilly - 4-5
curry leaves - 2 sprigs
cumin powder - 1/2 tsp
turmeric powder - 1/2 tsp
thick coconut milk - 3/4 cup
salt as required

for tempering

coconut oil - 1 Tbs
mustard seeds - 2 tsp
shallots (kunjully) -2 ( thinly sliced)
dry redchilly -2
curry leaves - 1 sprig

Preparation

Cook kappa in water till soft. When its allmost cooked add salt and drain in a colander and set aside.

Coarsely grind onion, shallots, green chilly, curry leaves, cumin powder & turmeric powder in a grinder. Take cooked kappa and the spice mixture in a pot and cook till the raw smell of the mixture goes away with little water. Adjust salt at this time.  Add coconut milk and turn off the stove once its start bubbling.

Now heat up the oil in a pan, splutter mustard seeds, add sliced shallots, dry red chillies and curry leaves, fry till shallot slices  turn brown, pour this over the kappa and mix well. Kappa puzhukku is ready.