Kappa (tapioca) – 3 kgs
Small onion – 250 gms
Curry leaves – 3 sprigs
Turmeric powder – 20 gms
Mustard – 5 gms
Coconut – 1
Green chilli – 3
Jeera – 1 pinch
Coconut oil – 50 ml
Salt for taste

Method 

1. Boil tapioca with salt and turmeric powder. Mash and set aside.
2. Add coconut oil in a pan and crackle mustard seeds and sauté small onion, curry leaves and jeera.
3. Add mashed tapioca, coconut (shredded), and salt to taste.
4. Garnish with curry leaves and serve hot.