Kappa Vevichathu - Traditional
Ingredients
- 1 kg Tapioca Kappa
- 3 nos Green chillies
- 2 nos Garlic pods
- 4 nos Small onions Kunjulli
- 1 tsp Cumin seeds Jeerakam
- 1 cup Grated coconut
- 2 pinches Turmeric powder
- Salt As reqd
Instructions
- Add this paste to the boiled kappa and add turmeric. Close with a lid and allow steam to pass through in low flame. Remove pan from flame. Can pour over spluttered mustard and small onions over the vevichathu for better taste.
- :- Serve hot with fish curry (kudam puli) and vegeterians also can enjoy this with any pickles.
Tried this recipe?Let us know how it was!
Response (5)
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What to do with the green chillies?? Do we have to grind them along with the coconut?
Hi Anu,
Nice recipe. But dont u think 1 cup grated cocunut is much more than required.
Aji
please make sure you boil tapioca atleast two times with turmeric , replacing the water each time. there is traces of cyanide in the root and the boiling takes it out.
Thansk for the effort…tasty..annu parayrayittila..onu try cheyattee..
Yummy…thanks for the recipe. Do boil the tapioca in an open vessel to remove the cyanide. the cyanide, will escape along with the escaping vapours. thanks, for this wonderful recipe.