Tapioca is a starch extracted from the root of plant species Manihot esculenta. This species, native to the Amazon, Brazil, Colombia and Venezuela as well as the Caribbean, Cuba, Puerto
Rico, Haiti, the Dominican Republic, Honduras, and most of the West Indies, is now cultivated worldwide and has many names, including cassava, bitter-cassava, manioc, “mandioca”, “aipim”, “macaxeira”, “manioca”, “boba”, “tapioca plant” “yuca” (you-ca) (not to be confused with yucca). In India it has different names in different regions such as, “Sagudana” (literally, Sagu drops), “Sabudana”(literally, drops of soap), (not to be confused with Sago, which is also commonly known as “Sabudana” in India) and “Kappa.” In kerala (south india )and Vietnam, it is calledbột năng. In Indonesia, it is called singkong. In the Philippines, it is called sago (wikepedia)
- Anchovies – 1/2 lb or 1/4 kg ( can substitute with any oily fish )
- Diced Red sambar Onions – 1 medium
- Diced Tomatoes – 1 big
- Green Chillies – 3 or 4
- Minced Ginger – 1 tbsp
- Minced Garlic – 1 tbsp
- Curry Leaves – A sprig
- Red Chilly Powder – 2 tsp
- Turmeric Powder – 1/2 tsp
- Fenugreek Powder – 1/4 tsp
- Tamarind – grape Size
- Oil – 2 tbsp
- Salt – to taste
- Water – as needed
Kappa kaduvaruthatahu ( Tempered tapioca )
- Tapioca(Kappa) 500 gm
- Grated coconut ½ cup
- Green chillies 2
- Onion 1 medium chopped small
- Curry leaves 1- 2 sprigs
- Mustard ½ tsp
- Red Dry Chilly 2
- Coconut Oil 1 tbsp
- Wash, clean and remove the skin of the tapioca and cut it into 2” long pieces
- In a pressure cooker, cook the tapioca with excess water, turmeric and salt.
- Turn off the cooker after 1 whistle.
- Drain away the water.
- Heat oil in a Kadai. Let the mustard seeds splutter.
- Add red chilly(vattal mulaku) and then add curry leaves.
- Add the onions, chilly, ginger and sauté till light brown.
- Add little salt in the onion mixture. Add the tapioca and the coconut.