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Kerala Style Kappa Vevichathu/Mashed Tapioca

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Kappa

1/5 (1)
15 minutes
Preparation Time
30 minutes
Cooking Time
easy
Difficulty
5
Servings

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INGREDIENTS

Kappa/Tapioca- 1 kg
Scrapped Coconut- ½ cup
Kunjulli- 2
Green Chilly- 3
Coconut Oil-as required
Curry leaves- 1 sprig
Cumin seeds- a pinch
Turmeric Powder/manjalppodi- ½ teaspoon
Garlic- 3 pods
Salt- to taste

DESCRIPTION

Kerala Style Kappa Vevichathu is an authentic dish of Kerala.Kappa vevichathu/kappa puzhukku is a heavenly combination with Kerala fish curry.

HOW TO PREPARE

Peel the skin and wash the tapioca thoroughly.

Chop them into small pieces.

In a wide bottomed vessel,add chopped tapioca ,salt ,turmeric powder and required water.

Water level should be above the tapioca pieces.

Meanwhile,in a mixer jar add coconut,cumin seeds,green chilly and garlic.

Pulse it 1 or 2 times and keep aside.

Remove the lid and check the tapioca is done or not.If it is cooked well,switch off the flame now.

close the lid and strain the water carefully.

Keep the cooked tapioca aside.

Heat oil in a pan.Add mustard seeds and let it crackle.

Add curry leaves to this and season this over the tapioca.ow,mash it using the back of a ladle or a thick wooden stick.

Kappa vevichathu is ready now.

Serve hot this dish with nadan fish curry.

TIPS

Adjust the spiciness as per personal preferences.

Be careful while strain the boiled water.

Don’t over cook the tapioca.

Some people don’t like coconut in this dish.They can skip it.

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