Kappa Vevichathu

Here is the recipe…

Add water and salt to cleaned tapioca. The water level should be 2-3 inches higher than tapioca. Bring it to a boil and reduce the flame to the lowest. Cook till the tapioca is done. Drain the excess water. Mash the tapioca well.


Combine coconut, small onion, green chilli, garlic, jeera, curry leaves and turmeric powder using your finger tips (njeraduka). Make a well in the centre of the mashed tapioca and add coconut mixture. Cover it with tapioca. Cover and cook it for 5 – 7 mins on low flame.


Heat oil in a pan and crackle the mustard. Add sliced onion and curry leaves. When onions turn light golden, add coconut and fry it, till it becomes golden brown. Add this to the cooked tapioca and mix well.

 

Kappa Vevichathu
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Kappa Vevichathu

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Course: Main Dish
Cuisine: Indian, Kerala, South Indian
Servings: 3 -4
Author: Maria Jose Martin

Ingredients

  • 1 kg Kappa (tapioca) ( measured after cleaning)
  • 1 cup Grated Coconut
  • 2 Small onion / Pearl onion (sliced)
  • 2-3 Green chilli (chopped)
  • 1/2 - 1 tsp Chopped garlic
  • A pinch Jeera (cumin)
  • 1/2 tsp Turmeric powder
  • Curry leaves
  • Salt
  • Oil (I used coconut oil)

For tempering

  • 3 Small onion (sliced)
  • 1/4 tsp Mustard
  • Curry leaves
  • 1.5 tbsp Coconut

Instructions

  • Add water and salt to cleaned tapioca. The water level should be 2-3 inches higher than tapioca. Bring it to a boil and reduce the flame to the lowest. Cook till the tapioca is done. Drain the excess water. Mash the tapioca well.
  • Combine coconut, small onion, green chilli, garlic, jeera, curry leaves and turmeric powder using your finger tips (njeraduka).
  • Make a well in the centre of the mashed tapioca and add coconut mixture. Cover it with tapioca. Cover and cook it for 5 - 7 mins on low flame. Mix it well. You can drizzle some coconut oil at this stage, if you like.
  • Heat oil in a pan and crackle the mustard. Add sliced onion and curry leaves. When onions turn light golden, add coconut and fry it, till it becomes golden brown. Add this to the cooked tapioca and mix well.
  • Serve hot with fish curry or beef curry.

Notes

You can adjust the qty of coconut to suit your taste and health requirements. You can store this in fridge for 2 days. It's better to re heat it on stove top than microwave.
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  • Hi, I just tried this recipie & it tasted nothing like the Kappa I had before in a restaurant. It was very bitter & I threw it straight in the bin. It was horrible. I used Tulsi frozen cassava which I was told is Tappioca. Is it meant to tase bitter? I put more salt in but it did’nt make any differtence. A total disaster. Any clues as to what I did wrong?

    • Hi Jon,

      I’m sorry to hear it didnt work out well for you.

      After going through the comment, I think it’s because of the tapioca you used. There is nothing in the ingredients list that makes tapioca tastes bitter.

      Sometimes the tapioca that we use may not be of good quality, which results in not so great results :(

      Cheers
      Maria

  • Dear Maria,
    Wonderful recipe. Tried out last week, we all equally enjoyed. I liked the garlic taste along with the coconut.Thanks dear for sharing it with us… God Bless, Linnet

  • WOW! I love tapioca. But, Sadly, It’s not much available in Mumbai. When I was in Kerala, I used to eat this every weekend. Simple yet delicious recipe.

  • Thanks Sulekha :) hhmm I havent had kappa with any veggie side dishes :( But I think you can try it with egg roast recipe. If you dont eat eggs, you can just make the masala without eggs as a side to kappa.

    Cheers
    Maria

  • This recipe is wonderful, I’ll definitely try this version. I usually make the kappa vevichethu to have along with spicy green coconut chutney for our Sunday brunches. This is something that I’ve not really tried out and thinking to trying this out soon as both me and my hubby are kappa fans :)

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