Tapioca Curry / Kappe Ukkeri

Ingredients:

• Tapioca - 1 medium 

• Onion - 1 small 

• Green Chilly - 2 nos

• Turmeric Powder - 1 tbsp

• Urad Dal - 1 tsp

• Mustard Seeds - 1 tsp

• Curry Leaves - a few

• Coconut Oil - 1 tbsp

• Salt to taste

• Water - 4 cups or as required

Method:

• De-skin and de-vein tapioca. Wash well. Cut to medium sized pieces and keep aside. Thinly slice onions, slit green chillies.

• Heat coconut oil in a kadai and add mustard seeds when oil is hot.

• When mustard seeds splutter, add urad dal followed by green chillies and curry leaves.

• Further add onions and saute till translucent.

• Add turmeric powder and cook till raw smell fades.

• Add the tapioca pieces, salt and water as required.

• Cook covered on medium-high flame for 15-20mins or till cooked well. Stir occasionally in between.

• Quantity of water can be adjusted depending on gravy required.