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Main Course

Kappa Vevichathu - Traditional

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1 kg Tapioca Kappa
3 nos Green chillies
2 nos Garlic pods
4 nos Small onions (Kunjulli)
1 tsp Cumin seeds (Jeerakam)
1 cup Coconut — grated
2 Pinches Turmeric powder
Salt, to taste

Preparation

Step 1
Cut the kappa into medium pieces and boil it in water along with salt. Drain off water completely.
Step 2
Roughly grind together garlic, small onions, jeera and coconut.
Step 3
Add this paste to the boiled kappa and add turmeric. Close with a lid and allow steam to pass through in low flame. Remove pan from flame. Can pour over allow to crackleed mustard and small onions over the vevichathu for better taste.
Step 4
Serve while still hot with fish curry (kudam puli) and vegeterians also can this with any pickles.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kappa Vevichathu - Traditional

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1 kg Tapioca Kappa
3 nos Green chillies
2 nos Garlic pods
4 nos Small onions (Kunjulli)
1 tsp Cumin seeds (Jeerakam)
1 cup Coconut — grated
2 Pinches Turmeric powder
Salt, to taste

Preparation

Step 1
Cut the kappa into medium pieces and boil it in water along with salt. Drain off water completely.
Step 2
Roughly grind together garlic, small onions, jeera and coconut.
Step 3
Add this paste to the boiled kappa and add turmeric. Close with a lid and allow steam to pass through in low flame. Remove pan from flame. Can pour over allow to crackleed mustard and small onions over the vevichathu for better taste.
Step 4
Serve while still hot with fish curry (kudam puli) and vegeterians also can this with any pickles.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.