Kappa [ Tapioca] Vevichathu is a popular dish of Kerala. It could be served as either main course or starters. Tapioca is also known as Cassava or Yuca. It is a major source of carbohydrates. It should be boiled well and at least two times to make sure all the traces of the slight toxicity in this root is removed.. Kappa and Fish curry is a great combo.
You will get frozen tapioca in Indian grocery stores .The cooking time for frozen tapioca is lesser than fresh one.
- For Cooking Tapioca
- Tapioca - 1 lb
- Salt to taste -
- Enough water -
- For Grinding
- Grated coconut - 1/2 cup
- Cumin seeds - 1/2 tsp
- Pearl Onion - 3-4 Nos
- Green chillies - 3-4 Nos
- Garlic - 3-4 cloves
- Turmeric Powder - a pinch
- For Temporing
- Coconut Oil - 2 tbsp
- Mustard seeds - 1/2 tsp
- Pearl Onion (sliced thinnly) - 3-4
- Dried Red Chillies [Cut in Half] - 2-3
- Curry leaves - 1 sprig
- Cook the tapioca in a large vessel with sufficient water (usually enough to have the pieces just soaked in) and salt (you may want to cook this in a pressure cooker if the tapioca is fresh and not the frozen variety). It may take about 15-20 mins for the yucca to boil/cook.
- While this is boiling, Grind together Grated coconut,cumin seeds, Pearl onions, green chillies,garlic and Turmeric powder into a smooth paste. Keep it aside.
- Add the ground mixture to the tapioca once tapioca cooked well and mix thoroughly. You can use a potato smasher to smash the tapioca.
- In a separate pan, add 2 tablespoon coconut oil. When the oil is hot, splutter mustard seeds, add Sliced pearl onions, dried red chillies and curry leaves. Saute this for sometime and pour the mixture into tapioca. Mix the tapioca with the seasoning thoroughly.
- Serve hot with Fish Curry
Note: If you are using fresh tapioca: Peel off the skin by using a knife. Remove both the thin brown color skin and thick pink color skin. Wash it properly and cut it into Small size pieces.