6 January 2009

Kappa Vevichhathu-Mashed Tapioca

How to make kappa vevichathu (Mashed Tapioca)

1) Kappa – 700 Gms.
2) Fresh grated coconut - 1 cup
3) Turmeric powder - 1/2 teaspoon
4) Green chillies – 5 nos.
5) Shallots – 7 nos.
6) Curry leaves - 1 sprig
7) Coconut oil - 1 table spoon
8) Salt to taste.
For seasoning
1) Mustard seeds – 1 teaspoon
2) Dried Red Chilly – 2 nos( broken pieces)
3) Shallot – 3-4 nos ( chopped)
4) Curry Leaves – As required
5) Oil – 1-2 table spoon ( Preferably Coconut oil)


Cut the tapioca in to 2 inch pieces and wash well 3-4 times. Take a vessel and boil the Tapioca pieces when it boils half way strain the water (this will help to reduce the bitterness of tapioca, if any). Then again put some water and boil it again. Add some salt when it’s cooked in the ¾ stage and cook again till the tapioca fully cooked and soft.Then strain the excess water and keep aside the tapioca. In the Mean time pulse the coconut, turmeric powder, shallots and green chilly for 1 second in a grinder.

Then take a pan and transfer the cooked tapioca and mashed it using a wooden spatula (don’t make a fine paste just crush it) and add the coconut mixture and mix it well then cook again in medium heat for about 3- 4 minutes (You can add ¼ cup of water if the texture of the tapioca is too hard). Do a taste test at this time and adjust the salt. Then heat oil in a pan and splutter the mustard seeds then add broken dry chilly, chopped shallots and curry leaves one by one and sauté until the shallot becomes golden brown then pour this seasoning over the mashed tapioca and mix well. Your Mashed Tapioca is ready to serve.

No comments:

Post a Comment