What you need
Kappa/Tapioca/cassava root: 1 LB
Sprouted peas: 1 ½ cup
Grated coconut: ½ cup ( I used fresh)
Garlic: 3 cloves
Green chilly: 1 no ( I used Serrano pepper)
Turmeric: ¼ cup
Salt: 11/4 teaspoon
Urad dal: 1 tablespoon
Cumin seeds: 1 teaspoon
Red chilies: 2 no (halved into two)
Red onion/shallots: 1 tablespoon
Mustard seeds: ½ teaspoon
Curry leaves: 1 sprig
Coconut oil: 1 tablespoon
How I made
First peel the skin of Tapioca/Kappa. Easy way is cut into 4-5 inch pieces. Then make slit using knife in the middle. Remove the skin (both brown and red colored one) and central vein. Cut them into bite size pieces.
Heat a medium sauce pan and add 5 cup water and cleaned tapioca pieces, ½ teaspoon salt and turmeric. Cook for about 25 minutes or until done (They are easy to mash with finger tips).Alternatively we can pressure cook them for one visle. Drain them in colander and mash them very nicely and set aside.
In the mean time cook the sprouted green peas in 3 cup water with ½ teaspoon salt in sauce pot. It will take about 10 minutes to cook well done. Drain them in colander and set aside.
Grind coconut, cumin seeds and green chilly with ¼ cup water into fine paste and set aside.
Heat a sauce pan adds mashed tapioca and cooked green peas along with ground coconut chilly spice paste. Cook for 3 minutes or until the spices gets coated well in all pieces. Adjust the salt if need.
In small pan heat coconut oil and add mustard seeds, urad dal, chopped red onions and curry leaves. Once mustard seeds starts spluttering remove them from fire and add to cooked tapioca coconut mixture.
Enjoy with rice.