Unnakka kappa / dry tapioca is basically tapioca that has been washed, cleaned, sliced / diced and dried in the sun. This will keep for years without going bad. Soak them in water for at least 6 – 8 hrs to make them soft, when you need to use them. Puzhukku, tapioca chips and puttu are some of the dishes that can be prepared with dry tapioca. Dry tapioca puzhukku is prepared in the same way as fresh kappa but the taste differs a lot. It has a unique taste of its own and goes really well with fish curry / kanthari mulaku chammanthi or any other spicy chutney/curry of your choice.
- Unnakka Kappa / Dry tapioca pieces – 1/4 kg
- Grated coconut – 1/2 – 3/4 cup
- Green chilly – 2 – 3
- Cumin seeds – 1/2 tsp
- Curry leaves – 1 sprig
- Garlic – 1
- Turmeric powder – 1/4 tsp
- Salt – To taste
1. Wash the unnakka kappa pieces well and soak them overnight in enough water. If you are using dry tapioca that has been cut lengthwise, break it down to cubes with your hands. Crush grated coconut with garlic, green chilly, turmeric and curry leaves. You can pulse 2-3 times in a mixer. Keep aside.
2. Cook the tapioca pieces in a pressure cooker for 2 -3 whistles(or until soft) adding enough water (around 3-4 cups). When the pressure releases, open the pressure cooker and drain the water. Add the crushed coconut-green chilli mixture, few curry leaves and salt to the cooked unnakka kappa. Mix well and mash the tapioca. Cook for a few minutes. Check for salt. You can add 1-2 tsp of coconut oil if you wish.
You can season it with mustards and dry red chilly if you wish.