Kappa Vevichath and Fish curry are one of the favorite combinations of Malayalis. Kappa and Meen curry have gained popularity among foreigners as well. This dish is most popular in Toddy shops. Kappa vevichath is prepared by cooking tapioca with grated coconut, shallots, and green chilies.

A variety of dishes are also prepared using tapioca-like Chendan Kappa, Aval kappa, Kappa payasam, Kappa cutlet, Watt Kappa and many more. Kappa vevichath is usually prepared as a breakfast. It can also be served as a tea time snack or as a side dish for lunch or as a main course in dinner.

Enjoy this Kappa vevichath with Fish curry.

Here go the recipes of Kappa vevichath

Ingredients

Tapioca- 1 kg
Grated Coconut-1/2 cup
Green Chillies-2
Shallots-3
Turmeric powder- 1/2Tsp
Salt- To taste
Curry leaves- Few

Oil- 1 Tsp

Method

• Peel off the skin and wash the tapioca. Cut into small pieces. Try cutting in uniform pieces to make the cooking easier.
• Boil water in a pot and add the chopped tapioca in the boiling water. Cook till the tapioca turns tender. Drain off water from the tapioca, when it is cooked well.
• Crush together grated coconut, shallots, green chilies and turmeric powder using a mixer grinder.
• Add the crushed coconut mix into the cooked tapioca and mix using a strong spoon. Add salt and curry leaves and give a good mix. Cook this mix on low flame for a few seconds.
• Heat oil in a pan and add in mustard seeds and add curry leaves and red chilies when the mustard splutters.Add this tempering on the tapioca and serve.

Kappa Vevichath | Tapioca Seasoned in grated coconut

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Neena

Recipe type: Main

Cuisine: South Indian

Serves: 4-5

Ingredients

• Tapioca- 1 kg
• Grated Coconut-1/2 cup
• Green Chillies-2
• Shallots-3
• Turmeric powder- ½Tsp
• Salt- To taste
• Curry leaves- Few
• Oil- 1 Tsp

Instructions

1. Peel off the skin and wash the tapioca. Cut into small pieces. Try cutting in uniform pieces to make the cooking easier.
2. Boil water in a pot and add the chopped tapioca in the boiling water. Cook till the tapioca turns tender. Drain off water from the tapioca, when it is cooked well.
3. Crush together grated coconut, shallots, green chilies and turmeric powder using a mixer grinder.
4. Add the crushed coconut mix into the cooked tapioca and mix using a strong spoon. Add salt and curry leaves and give a good mix. Cook this mix on low flame for a few seconds.
5. Heat oil in a pan and add in mustard seeds and add curry leaves and red chilies when the mustard splutters.Add this tempering on the tapioca and serve.

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