Kappa with fish curry

Kappa is very traditional keralite dish usually served in almost every nook and corner of kerala . Growing up I was not a big fan of kappa and always wondered what was it about this root that my parents would enjoy so much usually to have it at least once a month.
Now when I am miles and miles away from my home land I know the feeling which is same when I have a typical traditional Indian dish that reminds me so much of home.

Food has a way of getting you closer to the memories , the stories that we have heard growing up, the experiences .
Now kappa has cast it's spell on me too and surprisingly now I do like kappa.

what u need:
kappa (yucca )- 1 lb bite size
coconut- 1/3 cup
ginger-1 inch
green chillies-2-3
curry leaves-3-4
mustard seeds-1/2 teaspoon
oil-1 teaspoon
salt to taste

Wash the kappa pieces well then in a pan add enough water with turmeric and salt boil
till the kappa is soft to touch must be easily able to Peirce with a fork.
drain the water and set aside.
grind the coconut, chillies, ginger to paste form.
heat a pan with oil add mustard seeds after they pop add the curry leaves then coconut paste mix for 2 mins add the boiled kappa mix well.
add salt if needed let it simmer for 5- 10 mins.
then serve with fish curry .