Kappa Puzhukku

Ingredients:     Tapioca - 500g  For Grinding      Coconut - 1 cup  Green chillies -  4 no  Garlic pods - 2  Shallots - 5  Turmeric powder   ½ tsp  Salt      For Tempering       Coconut oil      Mustard seeds - 1 tsp coconut dry roasted - 2 tbsp  Shallots   - 3 tsp  Curry leaves

Preparation

Peel and dice the tapioca. Wash well .Add a little salt and half measure of the turmeric powder to the tapioca with enough water and boil. Drain the water and pour fresh water to remove any bitterness in the tapioca.cook until soft.

Strain the tapioca.Grind together grated coconut,chillies,turmeric,cumin seeds,garlic and shallots coarsely with very little water. 
Mash the cooked tapioca and add the ground mix and cook for some time. Stir thoroughly using a wooden spatula for 2 to 3 mins Heat oil in a pan,splutter mustard seeds,add curry leaves, coconut and chopped shallots and fry. Add to the tapioca mixture. 
Serve hot with fish/chicken or any chutney.

Onion Chutney

Preparation

Heat oil. Sauté the shallots, red chillies, & curry leaves for 3-4 minutes. Let it cool. Add salt & grind to fine paste. Before serving add a teaspoon of coconut oil.