CHENA KAPPA ERISSERY BY RETHISH G PRABHU

INGREDIENTS:
kappa
chena 
2-3 tomatoes
haldi 
mirchi powder 
grated coconut
3-4 Green chillies
3-4 cloves of garlic
jeera
turmeric 
chilly powder
coconut oil 
mustard seeds
1/2 spoon pepper corns
curry leaves
red chillies

METHOD:
Take equal amount of kappa n chena ( tapioca n yam ). Clean , chop them in big chunks. Transfer it in a pressure cooker. Then add 2-3 tomatoes chopped in four halves, add haldi n mirchi powder n required water n pressure cook. In the meantime time grind grated coconut, 3-4 Green chillies, 3-4 cloves of garlic, jeera, turmeric and chilly powder. Don't add water. Grind coarsely like we do for aviyal. Better crush with pestle n mortar or grind in ammi. Then open cooker, transfer to a vessel, mash a bit with ladle, add required water n salt. This should be thick, so don't add too much of water. Then heat coconut oil in a kadai, add mustard seeds, 1/2 spoon pepper corns, then add curry leaves, red chillies, then add little grated coconut. Fry till coconut is brown, don't burn it. Pour over erissery. Mix n keep covered till consumed.