Tapioca shrub is native to Brazil but spread all around the world by the Portuguese and Spanish explorers. In India Tapioca is used to represent the root of the Cassava Plant. For the rest of the world tapioca is the starch extracted from Cassava.

Tapioca – 1 Kg

Green Chilli – 2 Nos

Red chilli – 1 No

Shallots – 2 Nos

Shredded coconut – 6 teaspoons

Traditionally, for those who cultivate Cassava, preparing tapioca is a process of peeling the skin off the root and cutting it into reasonably sized pieces. But for our Australian audience, this tiring work is done by small scale manufacturers in India and Vietnam. Frozen tapioca is available from Chinese and Indian shops around Australia.

After defrosting and cleaning, Tapioca is ready for cooking. Once it softens after defrosting cut into 2cm cubes. Add sufficient water and cook it till the centre core becomes soft. Drain the water, fill it again with water and cook till the core softens. This draining will enhance the taste and remove naturally present unhealthy organisms from tapioca. Add a pinch of turmeric and chilli powder and salt. After cooking for five minutes drain the water again.

Take a couple of green chilli, two shallots and shredded coconut and coarse grind in a mixer.

In a pan heat some oil temper mustard and add red chilli. Now add the coarsely ground green chilli, shallot and coconut mixture in the pan and stir for a couple of minutes.

Add this mixture in the cooked and drained tapioca and stir it.

Your tapioca fry or Kappa Puzhungiyathu is ready to be served.

This tapioca fry can be used to make fusion sandwiches or can be served with rice or Chapatti