For the paste:
Peel the kappa and wash it. Cut into big chunks.
Immerse in a large vessel filled with water and bring to a boil. Add salt to taste and ½ tbsp of haldi
After it is well cooked and soft, drain the water and set aside
Grind the coconut, cumin seeds, garlic, red chilli powder and remaining haldi powder to a coarse consistency
In a vessel, add 1/2 a cup of hot water and the kappa pieces. Let it simmer until the water reduces by half.
Add the prepared paste and roughly mash the kappa. Mix well and add salt to taste.
Let the water reduce further until it becomes a thick mash.
Turn off the flame and garnish with crushed curry leaves and coconut oil. Stir well and serve.
By Ria Samuel