Kappa-Bonda

Ingredients:

Tapioca ½ kg
Onion (chopped) 1 (big)
Coriander leaves (chopped)
2 tbsp
Curry leaves (chopped) 3 sprigs
Green chillies (chopped) 4
Salt to taste
Oil 1 tbsp
For the batter
Gram flour 1 cup
Chilli powder ½ tsp
Turmeric powder ¼ tsp
Oil for frying

Method:

• Peel and cut the tapioca into large pieces. Pressure cook till soft.


• Strain and mash well. Heat a tablespoon of oil and add the mustard.


• When it splutters, add the onions, chillies and curry leaves.


• When the onions are cooked, add mashed tapioca, salt and coriander leaves and remove from fire.


• Cool and mix well. Roll into balls the size of a lemon. Make a thick batter with gram flour, chilli powder and a little salt.


• Heat oil in a wok. Dip and cover each tapioca ball with batter and deep fry till light brown and remove.


• Serve with coconut chutney.