Kappa Vevichathu

This slideshow requires JavaScript.

Kappa Vevichathu is my any time favorite.

Preparation time: 45 minutes | Difficulty Level: Medium

    • Tapioca – 1 kg
    • Grated coconut – 1 cup
    • Green Chillies – 2
    • Garlic – 2 pods
    • Shallots – 5 pods
    • Cumin – ¼ teaspoon
    • Turmeric – ¼ teaspoon
    • Salt – As needed
For Seasoning
    • Coconut Oil – As needed
    • Curry leaves – 1 stem
    • Shallots – 3 pods
    • Dried red chillies – 2
    • Salt – As needed
How To
  • Peel and chop tapioca into small pieces. Wash the pieces properly in clean water.
  • Allow it to cook in plenty of water adding salt. While cooking tapioca, take care not to cover the vessel. Drain and keep aside when it is cooked.
  • Coarsely grind the coconut, turmeric powder, garlic, shallots and cumin seeds.
  • Place the cooked tapioca in a pan. Scoop out some from the center and place the ground ingredients in the space created. Cover with the scooped out tapioca.
  • Cover and cook over low heat for few minutes. Now mix well and mash the tapioca slightly.
  • Taste and add salt if needed.
  • Now heat oil for seasoning. Splutter mustard seeds. Add chopped shallots, dried red chillies, and curry leaves. Saute till brown.
  • Add the seasoning to the tapioca and mix well. Serve hot with fish curry or green chilly chutney.

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s