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Main Course

Kappa Vevichathu

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

500 g Tapioca peeled, Kappa
3 tbsp Coconut ground with a little water
10 nos Shallots (Kunjulli)
3 nos Green chillies
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
2 Springs Curry leaves
Water, to taste
Salt, to taste

Preparation

Step 1
For preparing Kappa vevichathu, cut the tapioca into small pieces. Boil the tapioca in required water and salt.
Step 2
When the tapioca is cooked well drain the water.
Step 3
Drop in the coarsely ground coconut, shallots, green chillies and turmeric powder.
Step 4
Heat the mixture and mash well. take it off the heat.
Step 5
In another vessel heat oil and let the mustard seeds crackle.
Step 6
Toss in the curry leaves and pour it into the tapioca mixture. Stir everything together thoroughly.
Step 7
Kappa vevichathu is ready. Serve hot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Kappa Vevichathu

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

500 g Tapioca peeled, Kappa
3 tbsp Coconut ground with a little water
10 nos Shallots (Kunjulli)
3 nos Green chillies
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
2 Springs Curry leaves
Water, to taste
Salt, to taste

Preparation

Step 1
For preparing Kappa vevichathu, cut the tapioca into small pieces. Boil the tapioca in required water and salt.
Step 2
When the tapioca is cooked well drain the water.
Step 3
Drop in the coarsely ground coconut, shallots, green chillies and turmeric powder.
Step 4
Heat the mixture and mash well. take it off the heat.
Step 5
In another vessel heat oil and let the mustard seeds crackle.
Step 6
Toss in the curry leaves and pour it into the tapioca mixture. Stir everything together thoroughly.
Step 7
Kappa vevichathu is ready. Serve hot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.