Paal kappa is a simple and easy-to-prepare dish that goes really well with fish curry. . . . Ingredients required Tapioca - 750 grams Shallots - 10 Green chilli - 5 Curry leaves - 3 to 4 Garlic - 3 cloves Coconut milk - ½ cup For temper Mustard seeds - 1 tsp Shallots - 4-5 Curry leaves - 1 sprig How to make paal kappa Boil the tapioca with some salt until soft. In the grinder add shallots, chilli, curry leaves, and garlic and grind them to make a paste. Strain the tapioca, and add it to a pan or pot. Add coconut milk, and shallot paste, mix it well and let it simmer in medium heat. Remove it from heat and keep it aside. To make the tempering for chutney in another pan, add some oil, mustard seeds, shallots and curry leaves. Add the tempering to the tapioca mix well and serve with fish curry.