Kappa Vevichathu(Seasoned Boiled Tapioca)

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If you ever happen to ask any of the typical mallu, what is the most famous ‘Kerala Special’ delicacy they can think of, I bet 90% are going to tell – Kappa Vevichathu(Boiled and seasoned Tapioca/Yucca root) and Meen curry (Fish Curry) . Now everything else pretty much you would get in most other places. But I haven’t seen this combination or even any variation of this combination in any other cuisine.

The most authentic version of this lip smacking dish can be bought from any toddy shop in Kerala 😛 For those who do not know what toddy shops are: they are roadside shops that sell local alcoholic beverages(palm toddy). I know of people who go to these shops just to have awesome spicy fish curry with kappa 🙂 Unfortunately, I haven’t got an opportunity to try so called best version of this dish 😉

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INGREDIENTS:

Cup used for measurement is US measurement cup, 1 cup = 237 ml

Tapioca – 2 lbs
Coconut oil – 2 tbsp
Curry leaves – 2 strands
Dry red chilli – 2 nos
Mustard seeds- 1/4 tsp
Turmeric powder – 1/4 tsp
Salt – to taste (apprx. 1 tsp)

To grind:

Grated Coconut – 1/2 cup
Shallots – 10-12 nos
Garlic – 5 pods
Green chilli – 3 nos
Cumin seeds – 1/2 tsp

METHOD:

1. Boil small cubes of tapioca with enough water(apprx. 1.5 cups), turmeric powder and salt. If using cooker, give about 4 whistles and keep in simmer for 2-3 mins. Once done, mash the tapioca roughly.
2. Grind the ingredients under ‘To grind’ section in a mixer to form a coarse paste.
3. Heat coconut oil in a pan and put mustard seeds. When it splutters, add dry red chilli and curry leaves. Once it splutters, add the mashed tapioca to the pan.
4. Add the ground mixture and mix well with tapioca. Saute for 4-5 mins and remove from heat.

Serve hot with Fish curry

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