Got a recipe to share:
Yucca root/tapioca/maravelli-alvelli kizhangu kootu.


Remember those days when you could trade old newspapers,bottles,and metal for tapioca?
My family is from the far south of Tamilnadu(Puthenturai,Kanya Kumari dist) , so we have seen tapioca in all its avatharams!!Vettu kizhangu anyone?dried tapioca which can be rehydrated by boiling?Whenever people came over from Nagercoil,there would be a plastic cover full of this.
Anyway my recipe is a typical thuvaran recipe,but it can be augmented with fish-another typical southern addition.
I generally measure by eyeballing stuff.I have come up with approximations which work well.

1 pound of tapioca slivers(my Mom used to cut the tapioca crosswise into 3 inch long cylinders,peel them and used a knife like the way you sharpened a pencil with a blade-alternatively you can put the peeled kizhangu on a cutting board lengthwise and do the sharpening motion downwards),cooked till almost done.Don't kill yourself trying that,you just need tapioca in small pieces.
3/4 inch ball of tamarind soaked in 1/2 cup warm water,
3/4 - 1 cup of shredded coconut( more coconut=more taste!!),
1 1/2 tsp cumin,
1-2 green chilli(depends on your tolerence for kaaram),
1/2 tsp turmeric powder.

For thalippu:
oil 1 tbsp,
sliced shallots 1 or 2,
urad dal 1 tbsp and mustard 2 tsp.
Salt to taste.

Grind everything except the tamarind and tapioca,to a paste.Use water as needed.
Heat oil,add urad dal and mustard.When the mustard splutters,add curry leaves and sliced shallots,and when the shallots brown,add the tapioca,the masala and the tamarind and salt to taste.Basically everthing needs to be heated thru-so it needs to stay on the heat for 5 minutes max.
You can mix fish-I usually use sardines off a can.You can try any other fish minus bones.

Skip the fish if you are squeamish.Still tastes awesome.