Kappa Vevichathu, Mashed Tapioca with Ground Coconut

Filed under Vegetarian
Author:       Posted on,  29, Dec 2011        25.6 K  views.
  11
4.2/5 ( 12 votes )
  • Author
  • Posted on 29, Dec 2011
  • Views 25.6 K
  • Difficulty -
  • Yields 5-6 servings
  • Prep Time -
  • Cooking Time -
  • Total Time 30-40 minutes
Yields 5-6 servings
Difficulty -
Prep Time -
Cooking Time -
Total Time 30-40 mins

   Happy Diwali   

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:
  1. Clean and cut the tapioca into small pieces.
  2. Coarsely grind the grated coconut, green chillies, red pearl onions, cumin seeds, turmeric powder and salt. Set aside.
  3. 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.
  4. Cover and cook on low-medium heat till the tapioca is done. Drain the excess water. Mash the tapioca well.
  5. 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.
  6. Cover and cook for another 4 - 6 mins on low heat. Then mix everything well with the back side of a heavy spoon.
  7. 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.
  8. Then add grated coconut and fry till golden brown in color. Add this to the cooked tapioca and combine well.
  9. Serve warm with beef curry, fish curry etc
Mark your love:
Rating:
  11
4.2/5 - (12 votes)
#kappa #tapioca #yucca root
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