Kappa Vevichathu
(Yuca/Tapioca)
Ingredients
Kappa( Yuca/ Tapioca) – 1 kg
Grated coconut – 1 cup
Garlic cloves – 4
Green chilly – 5
Cumin seeds – 1tsp
Turmeric powder – ¾ tsp
Mustard seeds – 1 tsp
Shallots (sliced) – 2 tbsp
Dry red chillies – 3 (each broken into 2)
Curry leaves – 2 stalks
Cooking oil
Salt to taste
Directions
1. Discard the outer brown and inner pink layer skin of the tapioca and cut into small chunks. Wash well and boil the pieces in a big vessel with lot of water till it becomes tender. Add salt to taste and boil for afew more minutes and drain the water from the cooked tapioca.
2. Grind coarsely the grated coconut, cumin seeds, garlic, green chillies and turmeric powder.
3. Add the ground paste with little water to the tapioca, cover and cook for about 10 minutes. Mash the tapioca with the back of a wooden spoon and remove from flame.
4. Heat little oil in a pan, splutter mustard seeds, add sliced shallots and fry till it becomes golden brown. Add the dry red chillies and curry leaves and fry for 2 minutes.
5. Add the seasoning to the cooked tapioca and mix well.
6. Serve hot with fish curry.
Photo courtesy: Juno Ramacha
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