Kappa Kadala Puzhukku

Ingredients:

For Tapioca:

• Tapioca : 1/2 kg
• Salt
• Water

For Kadala:

• Black chickpea (kadala) : 2 cups
• Onion : 1 big
• Ginger : 1 Tbsp
• Garlic : 1 Tbsp
• Grated coconut : 2 cups
• Shallots : ¼ cup
• Green chilly : 2
• Chilly pdr : 3 Tsp
• Coriander pdr : 2 Tbsp
• Turmeric pdr : ½ Tsp
• Garam masala : 2 Tsp
• Dry chilly : 3
• Mustard seeds 
• Curry leaves
• Water
• Salt
• Oil

Cut the tapioca into small pieces. Boil water in a pot and put the tapioca into this. When it is fully cooked, add salt and boil for a couple of mins. Remove it from fire and drain it. Keep it aside.

Dry roast the chilly pdr, coriander pdr and turmeric powder in low heat until the aroma comes. Soak the chickpeas overnight and cook it with chopped onion, ginger, garlic, curry leaves, little salt and roasted spice pdrs using water as required. Meanwhile, grind the coconut, green chilly and half of the shallots. Add this coconut mix and cooked chickpeas into the cooked tapioca. Cover and heat it for a few minutes. Then combine all the ingredients with a big spoon. Finally, season it with mustard seeds, rest of the shallots, curry leaves and the split dry chilly. Keep it aside for 10 mins and serve hot with any of your favourite pickles.

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