Kappa Vevichathu

Filed under Vegetarian
4.6, 9 reviews

Happy Navratri in advance..

Recipe Details  
 
4.6, 9 reviews

Posted by
Posted on 29, Dec 2011
Serving 5-6 people
Ready in 30-40 minutes
Post Views 4.2 K views
Post Rating 4.56 out of 5 , from 9 reviews
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Ingredients
  • Kappa/Tapioca - 1 Kg
  • Grated coconut - 1 cup
  • Turmeric powder - ¼ Teaspoon
  • Shallots - 3-4 Nos
  • Green chilli - 2 Nos
  • Cumin seeds - ½ Teaspoon
  • Coconut oil - 1 Tablespoon
  • Salt to taste

For tempering:

  • Shallots - 2-3 Nos, sliced
  • Mustard seeds - ¼ Teaspoon
  • Curry leaves - 1 sprig
  • Coconut - 1 ½ Tablespoon
  • Coconut oil - 1 Tablespoon
Directions
  1. Clean and cut the tapioca into small pieces.
  2. Coarsely grind the grated coconut, green chillies, onions, cumin seeds, turmeric powder and salt. Set aside.
  3. In a pan, add the cleaned tapioca pieces along with water and little salt; The water level should be 2-3 inches higher than the tapioca pieces.
  4. Cook on low flame till the tapioca is done. Drain the excess water. Mash the tapioca well.
  5. Make a large hole in the centre of the mashed tapioca, put the coconut masala mix and one tablespoon of coconut oil. Cover the hole with the mashed tapioca.
  6. Cook for another 4 - 6 mins on low flame; After that, combine it well by using the back side of a heavy spoon.
  7. Heat oil in a pan, splutter mustard seeds. Add sliced shallots, curry leaves and saute till the onions turns light golden in color.
  8. Then add shredded coconut and fry till golden brown in color. Add this to the cooked tapioca and combine well.
  9. Serve warm with beef curry, fish curry etc
4.6, 9 reviews

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