Kappa / Tapioca  is welcome  in any palatable form in my house so decided to give this one a try .Well the outcome was really good with the urad dal adding lil crunch.

Pompano red fish curry ,gooseberry pickle ,rice and  kappa masala .

The dish leans more towards thoran / mezhukupuratti than masala as there is no browning or coriander involved .Coconut was not used in the original recipe but kappa without coconut seems like bride without flowers esp when she is going to marry red hot fish curry:)) so I did add some coconut and green chilies for some green color since curry leaves are out because of winter.
Here is the recipe for Pompano red fish curry seen in the pictures.

 “This Kappa Masala Recipe was adapted from Edible Garden, who is hosting the Kerala Kitchen cookout this month”. 

Ingredients

Kappa / Tapioca – two roots (cubed into small pieces)
Garlic-3- 5 cloves(crushed)
Dry red chili flakes- 1 -2 tsp
Turmeic powder-1/4 tsp
coconut oil – 1 tbsp
Urad dal / Uzhunnu parippu -1/2 tsp
Mustard seeds – 1/2 tsp
Curry leaves- I strand
(Optional)
Grated coconut- 1 tbsp
Green chili- 1

Method

2.Boil the tapioca with enough water to cover the pieces .After about 5 to 7 mts drain off the boiling water in the  pan and replace it with fresh water and salt and continue cooking till the pieces become soft but not mushy.Drain off excess water if any and keep aside.

3. Coarsely crush garlic and chili flakes.

4.Heat oil in a pan and add mustard when it crackles add urad dal and saute till it becomes golden brown then add the crushed chili garlic crushed ,turmeric powder saute for few seconds till the raw smell goes then add coconut if u prefer and mix well now add the tapioca and curry leaves.Mix gently again until everything combines and coats the pieces.

Serve it warm with red rice, fish curry and some sambar or as a snack with tea sounds good to me.

Hope u liked it .

Hey Nags! that was a good recipe.

Meena