Kappa Kuzhachathu - Kappa Vevichathu (Mashed And Seasoned Tapioca)

Kappa kuzhachathu or Kappa vevichathu is mashed and seasoned tapioca; literally a Malayalee favorite. Kappa kuzhachathu also known as kappa curry is best served with nadan meen curry is one of the best Kerala dishes.

Kappa or tapioca is a favorite of mine and though sometimes, I prefer puzhungiya kappa or boiled tapioca served with green chilli chutney.

Food does bring in good memories and this one especially bought memories of my mother-in-law, who passed away last week. It is when someone close to you passes away, you truly miss them and feel the void they have created.

I have shared here some of her recipes like the quick bhatura, bharwan karela, lemon pickle etc. Incidentally, when I was browsing my food pictures, and saw the step by step pictures of this recipe; I felt I missed having her at home. It was she who chopped the raw tapioca so very beautifully and I simply clicked and thought of sharing it some time, and never imagined that she will be gone so soon.

I made this with 2 kg of kappa, but I have scaled the recipe to 1 kg.

Step by step method:
Serves: 4.
Wash and peel kappa. Chop them (kothi ariyuka) into a pan filled with water and then wash and rinse them two or three times. Put the cleaned and strained kappa into a pressure cooker and fill with water. Add Salt. Pressure cook for 1 whistle and release the steam under running water.

Meanwhile, add grated coconut, turmeric, shallots or 1/4 onion, garlic, and green chilies and grind coarsely.

Open cooker and drain the water, with a strong ladle lightly mash the cooked tapioca.  Add in the grinded coconut mix and mix and mash well. Heat a pan with coconut oil and add in mustard seeds, whole red chillies, and curry leaves. Pour this over the mashed kappa and mix well. Serve hot with fish curry.

Other Recipes You May Like:
Kappa Puttu
Mathi Mulakittathu / Malabar Fish Curry
Kadachakka Kuzhachathu (Mashed and Seasoned Breadfruit)

Kappa Kuzhachathu - Kappa Vevichathu

PREP TIME: 10 mins    |  COOK TIME: 10 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Kappa: 1 kg
• Salt: As Needed.
• Water To Boil: As Needed
• Coconut: 1 cup
• Garlic: 3 to 4 cloves
• Green Chilies: 3
• Organic Turmeric Powder: 1/2 tsp
• Onion: 1/4 or 3 or 4 shallots
• To TEMPER:
• Coconut Oil: 1 tbsp
• Mustard Seeds: 1/2 tsp
• Whole Kashmiri Chilies: 3, broken
• Curry Leaves: 1 sprig

  METHOD:

1. Wash and peel kappa. Chop them (kothi ariyuka) into a pan filled with water and then wash and rinse them two or three times. Put the cleaned and strained kappa into a pressure cooker and fill with water. Add salt. Pressure cook for 1 whistle and release the steam under running water.
2. Meanwhile, add grated coconut, turmeric, shallots or 1/4 onion, garlic, and green chilies and grind coarsely.
3. Open cooker and drain the water, with a strong ladle lightly mash the cooked tapioca. Add in the grinded coconut mix and mix and mash well. Heat a pan with coconut oil and add in mustard seeds, whole red chillies, and curry leaves. Pour this over the mashed kappa and mix well. Serve hot with fish curry.

NOTES

• Nadan kappa will need only one whistle to cook.
• It is important to remove the fibre inside the kappa.

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