Kappa Puzhukku and meen curry

INGREDIENTS:
Kappa/yuca root/tapioca - 1(around 2.5lbs)
Turmeric powder - 1/4 tsp
Salt to taste
Curry leaves - 2 sprigs

To grind:
Grated coconut- 1 1/4 cup
Shallot(kunjulli) - 1
Garlic - 1 clove
Cumin seeds(jeera) - 1/2 tsp
Green chilly - 2
Turmeric powder - a pinch

To temper(optional):
Mustards seeds- 1/2 tsp
Coconut oil - 2 tbsp

DIRECTIONS:
1. Cut the kappa into small pieces and boil it with turmeric and salt.
2. Once it is cooked, drain and keep aside.
3. Grind the ingredients with as little water as possible.
4. Transfer the kappa into a cooking vessel and add the ground mix to it.
5. Add the curry leaves.
6. Cook it for around 3 to 4 minutes. Be sure that the mix is cooked through. While cooking, mash the kappa if needed.
7. If needed, temper it by heating coconut oil in another pan and splutter the mustard seeds. Pour it over the kappa. This step is optional. However, the dish is tasty even without tempering.
Enjoy it with fish curry!!!