Method of Preparation :
Remove the skin and cut the tapioca into medium sized pieces.
To start with, boil the tapioca in a pan along with some water and salt. Close the lid, cook for sometime until the pieces become soft and tender.
Meanwhile lets make a coconut masala which is to be added to the boiled tapioca. For making the masala, add grated coconut followed by turmeric powder, green chillies, cumin seeds, garlic, shallots and some salt into the food processor. Grind it to a coarse form.
Now lets check whether the tapioca has turned tender. If the tapioca is done, add the coconut masala into the vessel and combine well. Cook for sometime until the excess water evaporates. If there is a lot of water you could strain the water from the tapioca before adding the masala. Transfer the contents into a bowl and keep it aside.
For garnishing, take some oil in a pan and splutter mustard seeds followed by chopped shallots and curry leafs. When the shallots turn brown, ith tapioca. Kappa puzhukku mainly goes with fish curry but you can make a spicy dip as accompaniment by simply mixing red chilly powder with some salt and oil.