Kappa Vevichathu, Mashed Tapioca with Ground Coconut
Author:
Yummy N Tasty
Posted on,
29, Dec 2011
25.5 K views.
11
4.2/5 ( 12 votes )
Yields
5-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
30-40 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Kappa, Tapioca, Yucca Root - 1 Kg
- Grated coconut - 1 cup
- Turmeric powder - ¼ Teaspoon
- Red Pearl Onions - 3-4 Nos
- Green chilli - 2 Nos
- Cumin seeds - ½ Teaspoon
- Coconut oil - 1 Tablespoon
- Salt to taste
For tempering:
- Red Pearl Onions - 2-3 Nos, sliced
- Dried Red Chillies - 1-2 Nos, sliced
- Mustard seeds - ¼ Teaspoon
- Curry leaves - 1 sprig
- Grated Coconut - 1 ½ Tablespoon
- Coconut oil - 1 Tablespoon
Instructions:
- Clean and cut the tapioca into small pieces.
- Coarsely grind the grated coconut, green chillies, red pearl onions, cumin seeds, turmeric powder and salt. Set aside.
- In a large pot, add the cleaned tapioca pieces, salt and enough water to cook the tapioca. Water level should be 2-3 inches higher than the tapioca pieces.
- Cover and cook on low-medium heat till the tapioca is done. Drain the excess water. Mash the tapioca well.
- Make a hole in the centre of the mashed tapioca. Put the coconut masala and one tablespoon of coconut oil in the hole. Cover the hole with the mashed tapioca.
- Cover and cook for another 4 - 6 mins on low heat. Then mix everything well with the back side of a heavy spoon.
- Heat oil in a pan, splutter mustard seeds. Add dry red chillies, sliced red pearl onions, curry leaves and saute till the onions turns light golden in color.
- Then add grated coconut and fry till golden brown in color. Add this to the cooked tapioca and combine well.
- Serve warm with beef curry, fish curry etc
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Kappa Vevichathu, Mashed Tapioca with Ground Coconut
| Author - Yummy N Tasty |
| Posted on - 29, Dec 2011 |
| Recipe URL, https://www.yummyntasty.com/recipes/kappa/ |
| Cooking time - 30-40 minutes |
| Serving - 5-6 person(s) |
Ingredients :
- Kappa, Tapioca, Yucca Root - 1 Kg
- Grated coconut - 1 cup
- Turmeric powder - ¼ Teaspoon
- Red Pearl Onions - 3-4 Nos
- Green chilli - 2 Nos
- Cumin seeds - ½ Teaspoon
- Coconut oil - 1 Tablespoon
- Salt to taste
For tempering:
- Red Pearl Onions - 2-3 Nos, sliced
- Dried Red Chillies - 1-2 Nos, sliced
- Mustard seeds - ¼ Teaspoon
- Curry leaves - 1 sprig
- Grated Coconut - 1 ½ Tablespoon
- Coconut oil - 1 Tablespoon
Instructions :
- Clean and cut the tapioca into small pieces.
- Coarsely grind the grated coconut, green chillies, red pearl onions, cumin seeds, turmeric powder and salt. Set aside.
- In a large pot, add the cleaned tapioca pieces, salt and enough water to cook the tapioca. Water level should be 2-3 inches higher than the tapioca pieces.
- Cover and cook on low-medium heat till the tapioca is done. Drain the excess water. Mash the tapioca well.
- Make a hole in the centre of the mashed tapioca. Put the coconut masala and one tablespoon of coconut oil in the hole. Cover the hole with the mashed tapioca.
- Cover and cook for another 4 – 6 mins on low heat. Then mix everything well with the back side of a heavy spoon.
- Heat oil in a pan, splutter mustard seeds. Add dry red chillies, sliced red pearl onions, curry leaves and saute till the onions turns light golden in color.
- Then add grated coconut and fry till golden brown in color. Add this to the cooked tapioca and combine well.
- Serve warm with beef curry, fish curry etc
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