Kappa Puzhukku/Cassava/Tapioca

Peel the skin off the Tapioca and cook it in some water with salt, drain the water at least three times (drain once,refill with fresh water, drain again, refill-did this three times ...seems there is some impurity/harmful ingredient) and by draining this three times, cleans it of that impurity
Then I cooked it in the pressure cooker with a tsp of turmeric powder. Once cooked, I garnished it with grated coconut pounded in my mortar and pestle along with shallots,green chillies,ginger,cloves of garlic,pepper corns,cumin seeds and curry leaves. Stir well and incorporate all well along with adequate salt.Please taste to see if it is slightly spicy, add more green/red chillyif you want.
Drizzle a tbsp of fresh coconut oil once everything is mixed well, you can add  some more curry leaves and grated coconut. This disappeared in no time at home...believe me this is addictive, to be honest I gobbled down a tbsp or two just while preparing this...Yummy! This is the Kerala style of cooking Kappa/Tapioca/Cassava...this is my style, there could be one or two variations in the actual process. Got to hit the gym tmr...this will pile on your girth atleast on mine :(

This can be eaten with chicken curry/fish curry or a simple, green chilly with shallots chutney.