Kappa Vevichathu (Boiled Tapioca)


Kappa Vevichathu


One of my most favorite evening snack during winters is the kappa vevichathu. The memory of my mama giving me a bowl of piping hot kappa with some amazingly brewed chukku kaapi ( dry ginger coffee) is super nostalgic. It’s super easy to make and very light on the stomach. When paired with chukku kaapi (fry ginger coffee) is the best feeling especially if you are down with the flu or cold. 

Kappa is Tapioca in Malayalam, a very versatile vegetable that can be made into various delicious dishes. Tapioca was also called poor man’s food as it is a great substitute for those who cannot afford rice. Kappa has been very popular these days especially when it comes to kappa Biryani, THALASSERY KOYIKAAL, kappa puzhukk etc

Usually Kappa Vevichathu is had with a spicy fish curry, but I like to have it on its own for a snack. Of course, lesser the work, better it is ! ;) 

This recipe only requires very minimal ingredients tapioca, turmeric powder, shredded coconut, green Chillies and for tadka (tempering) mustard seeds, minced garlic, dry red Chillies, and curry leaves and coconut oil. As simple as that! 

I am sure once you try this combination of spicy tapioca with chukku kaapi it’s going to be your go-to snack during winters too! Hehe 



Ingredients:

  • 1 pack frozen Tapioca, medium cubes(700 gms) / 1 large Fresh Tapioca*
  • 1/4 tsp Turmeric powder
  • Salt, as required 
  • 2-3 green Chillies, slit
  • 1/2 cup Water 
  • 1/4 cup Shredded Coconut 
  • 3 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 1 small Garlic, minced 
  • 2-3 Dry Red Chillies
  • 2 sprigs Curry leaves 

Instructions:

  1. In a pot, add in the tapioca cubes with the turmeric powder, salt, green Chillies and Water. Combine everything.
  2. Close the lid and allow to come to a boil, boil for around 7-8 minutes, if knife inserted, glides in easily, you may switch off the flame. **
  3. In a tempering pan, pour coconut oil, once the oil is hot, add the mustard seeds.
  4. Once the mustard seeds have spluttered, add in the minced garlic and mix immediately (make sure the flame is low) for 5-10 seconds, next tear the dry red Chillies, and card in the curry leaves Rand aloo to splutter. 
  5. Add the tadka, to the boiled tapioca, combine well and enjoy with some spicy fish curry or a glass of chukku kaapi (dry ginger coffee) like I do!







Note: 

*Boiling time for fresh tapioca can exceed than frozen tapioca
** The starch content in tapiocas can vary, depending on this, you may have to open the lid and allow the tapioca to cook until almost dry. 



Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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