Ingredients:

• 700 gms – tapioca
• 3 cups – water
• 1/2 tsp – salt
• Spicy kappa:
• 1 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Jeera
• 3 – green chillies, slit lengthwise
• 1 sprig – Curry leaves
• 2 tbsp – finely chopped Shallots
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 400 gms – boiled and mashed tapioca pieces
• Extra 1/2 tsp – salt
• For the chicken:
• 500 gms – Chicken pieces
• 1/2 tsp – Turmeric powder
• 1/2 tsp – salt
• 1 tbsp – oil
• 2 – onions, finely sliced
• 6 – Curry leaves
• 10 Cloves – garlic, finely chopped
• 1-inch piece – ginger, finely chopped
• 1 tsp – Red Chilli powder
• 1/4 tsp – pepper powder
• 2 tsp – coriander powder
• 1/4 tsp – Turmeric powder
• 2 tbsp -water
• 2 – tomatoes, chopped
• 1/2 cup – water
• 3/4 tsp -salt

Method:

1. For tapioca:
2. Cut fresh tapioca to required size after skinning and removing the vein at the centre.
3. Wash and clean it well.
4. Take diced tapioca in a vessel. Add water to it so that all the pieces are fully immersed.
5. Add little salt to it. Boil it till it is done and soft.
6. To make spicy tapioca:
7. Heat oil in a pan. Add mustard seeds to it. When they crackle, add jeera, slit green chillies and curry leaves to it. Saute for 2 minutes.
8. Add finely sliced onions and fry it till it is golden in color and crisp.
9. Add red chilli powder and turmeric powder to it. Stir it well for 2 minutes.
10. Add boiled and mashed tapioca pieces to it.
11. Sprinkle extra salt if required. Mix it well. Do not add water to it.
12. Cover it with a tight lid and cook on low to medium heat for 10 – 12 minutes or until the spices are well blended with the tapioca.
13. Home-style chicken curry:
14. Wash and clean chicken pieces.
15. Drain out the water thoroughly.
16. In a bowl, marinate chicken pieces with turmeric powder and salt. Cover and keep it aside for half-an-hour.
17. Dilute red chilli powder, pepper powder, coriander powder and turmeric powder in 2 tbsps of water and keep it aside. Make a smooth solution.
18. Heat oil in a wide pan.
19. Add finely sliced shallots and fry till they are golden in color.
20. Add curry leaves and stir it well.
21. Add chopped ginger-garlic and fry it for 2 minutes.
22. Add diluted spice powder mix to it. Stir it on low heat until the water dries up and the raw smell disappears.
23. Add chopped tomato and stir it well for 2 minutes until it is well combined with the other ingredients.
24. Add marinated chicken pieces, salt and 1/2 cup of water to it.
25. Mix all the ingredients well. Cover it with a tight lid and cook on low to medium heat for 25 – 35 minutes or until it is done.
26. Serve it with tapioca.
27. Recipe Courtesy: Niya Prakash’s World