Kappakuzhambu ( Cassava mix )

Tapioca 300 grams, peeled, cut into chunks, washed and cooked with 1/2 tsp. turmeric powder
and salt to taste. Drain out excess liquid and keep aside.
Coconut oil 1 tbsp., shallots 6, garlic cloves 3, both chopped and crushed, chilly flakes 2 tsp.,
mustard seeds 1/2 tsp., red chilly 2, broken into 2 each, curry leaf a sprig, salt to taste.
Heat oil in a non sticky pan, drop in mustard seeds, allow to pop, followed by red chilly, curry leaf,
crushed shallots and garlic, sauté till tender, add chilly flakes, salt to taste, sauté for 20 seconds,
add cooked tapioca, combine well, mash the tapioca with a ladle in order to mix with the seasoned spice.
Serve along with rice or as a single main dish with fish curry.