Kappa/Cheeni/Tapioca with Fish Curry

Tapioca is known as the poor mans vegetable.But ask any Malayali,rich or poor,belonging to any class or creed,you will soon realise that inspite of all the differences,Tapioca or Kappa has an universal appeal amongst Malyalis throughout!I cant think of any other meal that can represent Kerala completely as Tapioca and fish curry!This is not to say that it is a favourite only amongst non vegetarians,even vegetarians have their own different means of eating tapioca especially with delicious coconut chammanthi or red chilli chutney!

Tapioca is the second important staple food in Kerala after rice.The warm humid tropical conditions in Kerala with a good amount of rainfall serves best for cutlivating this starchy crop and it becomes ready for harvest 9-10 months after planting.

It is never consumed raw, since it contains cyanogenic (capable of producing cyanide,as hydrogen cyanide)glucosides.The leaves, having the highest concentrations and in the roots, the peel has a higher concentration than the interior.But this is no reason why you must stop eating tapioca because you will be surprised to know that these compounds are also present in crops such as jowar or peas!But since the latter two have an inherently high protein content, they cause fewer toxicity related problems when compare to tapioca which has a very very low protein content.In cases of human malnutrition,where the diet lacks protein and iodine,underprocessed roots of high HCN cultivars may result in serious health problems.So the point is that if you are consuming tapioca,make sure you include adequate protein in the diet.
For more information on Tapioca and its toxicity refer here

Ingredients

Tapioca = 500g

for grinding
Coconut = 1/2
Green chillies = 2no
Garlic pods = 2
Shallots = 2
Cumin seeds = 1/2tsp
Turmeric powder = 1tsp
Salt

for tempering
Coconut oil
Mustard seeds
Shallots
Curry leaves

Method
Peel and dice the tapioca
Wash well in cold water and soak it in cold water for fewminutes

Add a little salt and half measure of the turmeric powder to the tapioca with enough water and cook until soft (do not cover and cook)

Strain the tapioca(discard the water in which it was boiled in)
Grind together grated coconut,chillies,turmeric,cumin seeds,garlic and shallots coarsely with very little water
Heat oil in a pan,splutter mustard seeds,add curry leaves and chopped shallots and fry
To this,add the ground mix and fry for a minute
Add the cooked tapioca and stir thoroughly using a wooden spatula for 2 to 3 mins
Serve hot with fish/chicken or any meat curry of your choice

Fish Curry

Ingredients

Sardines/Any fish = 500g
Shallots/Red onion = 100g
Tomato =1
Fenugreek seeds = 1/2tsp
Mustard seeds = 1/4tsp
Ginger (chopped) = 1tsp
Garlic (chopped) = 1tsp
Cocum(Kudampuli) = 4small pieces
Red chilli powder = 2tsp
Coriander powder = 1/4tsp
Turmeric powder = 1/8tsp
Coconut oil = 4tsp
Curry leaves = 4 to 5 nos
Salt

Method

Clean and cut the fish into 1 inch pieces.Since I used baby sardines, I didnt cut them small
Soak cocum in a cup of hot water for atleast half an hour
Heat oil in the manchatti(mud pot),splutter mustard seeds,add the fenugreek seeds,curry leaves,sliced shallots and fry till it turns dark brown
Reduce the heat and add the 3 dry powders
Add the cocum along with the water it was soaked in
Add the tomato cut into 8 and water to dilute and bring to a boil on a quick fire
Add the fish and allow it to simmer in gentle heat(do not cover with a lid)
Serve hot with rice or kappa



You can find other yummy fish curries at Kitchenmate Indiandoc and Aparnas blog