Kappa Vevichathu – Traditional

by Anus
Tapioca/kappa made with coconut
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Votes: 5
Rating: 4
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Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 5
Rating: 4
You:
Rate this recipe!
Instructions
  1. Cut the kappa into medium pieces and boil it in water along with salt. Drain off water completely.
  2. Roughly grind together garlic, small onions, jeera and coconut.
  3. 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.
  4. :- Serve hot with fish curry (kudam puli) and vegeterians also can enjoy this with any pickles.
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5 comments

curryadmin
sajitha September 9, 2007 - 12:00 am

What to do with the green chillies?? Do we have to grind them along with the coconut?

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curryadmin
Aji November 4, 2006 - 12:00 am

Hi Anu,
Nice recipe. But dont u think 1 cup grated cocunut is much more than required.

Aji

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curryadmin
john September 29, 2007 - 12:00 am

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.

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curryadmin
Bijo Dubai June 29, 2007 - 12:00 am

Thansk for the effort…tasty..annu parayrayittila..onu try cheyattee..

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curryadmin
Lekha April 7, 2008 - 12:00 am

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.

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