Kappa Puzhungiyathu / Boiled Tapioca

It does not get simpler than this. So simple that it really does not need a recipe. However, how can i skip my childhood favorites from this site. This dish has its roots in Kochi.

They key to a great Kappa is to get fresh kappa. When you cut the tapioca into two, there should not be any black spots in them.

Ingredients
Tapioca / Kappa : As per ones appetite
Salt

Method :
Peel the skin from tapioca. It comes out easily if you cut the tapioca to smaller pieces first. Wash them well and boil them in plenty of water. Add salt while boiling. After 10 minutes, check if the tapioca is cooked by poking with a fork. If the fork slides in and out easily then its cooked.
Drain the water and serve hot.

The usual combination for kappa is Kottayam fish curry, Kanthari mullaku chamandi, chilli powder chutney etc