Kappa Vevichathu
Boiled tapioca coarsely mashed with a fiery coconut-shallot-chilli mix, the everyday staple of central Kerala and a favourite toddy-shop pairing with fish curry.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 250 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 7 g
- carbs
- 48 g
- fibre
- 3 g
- protein
- 3 g
- calories
- 250 kcal
Instructions
- 1
Boil the tapioca chunks with turmeric and salt until they are soft and mash easily.
- 2
Drain off any extra water. Roughly mash the tapioca in the same pot.
- 3
Grind the coconut, shallots, garlic, green chillies and cumin seeds into a coarse paste.
- 4
Mix the ground paste thoroughly into the mashed tapioca.
- 5
Heat coconut oil in a small pan. Add mustard seeds and curry leaves until they crackle and pop.
- 6
Pour this sizzled spice oil (tempering) over the tapioca mixture. Mix everything well.
- 7
Serve hot.
Chef's tips
Do not overcook the tapioca into a watery mush, and drain it thoroughly before mashing. Keep the coconut-chilli paste coarse for great texture.
Ingredient substitutions
- tapioca → boiled raw plantain
Storage
Refrigerate for up to 1 day.
Reheating
Reheat in a pan with a few drops of water and coconut oil.
Common mistakes to avoid
- •Boiling the tapioca in too much water, which turns it soggy.
Serving suggestions
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