Mashed Tapioca | Nadan Kappa Puzhukku

How to make Kottayam Style kappa vevichathu

This Kerala Special Nadan Kappa Puzhukku Recipe comes out really tasty and easy to make. It is known with different names such as Nadan Kappa puzhukku Kottayam/Kappa Vevichathu, Kappy kuzhachathu/കപ്പ വേവിച്ചത് etc. It is a traditional recipe.

Kerala style kappa vevichathu, a tasty tapioca preparation bursting with coconut goodness and aromatic spices. This authentic recipe captures the essence of Kerala cuisine, offering a delicious journey to the backwaters of South India.

You will be surprised how easy to make this Kappa Vevichathu and fish curry.

Ingredients Needed to make Nadan Kappa Puzhukku

How to Make Kappa (Cassava) Vevichathu

Tapioka/Cassava is a popular dish in Kerala. kappa vevithau is made with coconut and spices. It is served with fish or meat curry.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine Indian

Servings 8

Ingredients

  

• 1 Kg Tapioka Kappa

For Grinding

• 1 cup coconut
• 4 green chilies Adjust to your spiceness
• 3 small onion
• 4 garlic cloves
• 1 tsp Cumin seeds
• 1 tsp turmeric powder

For Tempering

• 1 string Curry leaves
• 2 tsp salt
• 1 tsp Mustard seed
• 2 Whole red cholies

Instructions

 

• Wash and cut Kappa in to medium pieces
• Add water to cover kappa pieces
• Add 1/2 tsp turmeric powder, salt
• Cook in a pressure cooker for 2 whistles or on stovetop until it is cooked very well.
• Drain any excess water and keep it aside
• Heat 2 tbsp oil in a pan
• Add 1 tsp mustard seed and let it splutter, then add 2 whole red chilies, curry leaves
• Add ground coconut mixture
• Saute until raw smell is gone
• Add cooked kappa, mix very well. Saute over medium heat until the kappa start to boil and combine with all spices.
• Serve with Fish curry

Keyword kappa puzhukku, kappa vevichathu, Tapioka recipes

Kerala style Kappa Vevichathu – Variation #1

It’s a comforting tapioca dish cooked with coconut and spices, bursting with flavor and warmth. In this recipe, tapioca pieces are mixed with a fragrant blend of coconut, ginger, garlic, onions, and green chilies, all cooked together to perfection.

Ingredients:

• 1 Kg tapioca (kappa), peeled and cut into small pieces
• 1 small piece of ginger, chopped
• 2-3 garlic, chopped
• 2-3 small onions, sliced
• 1 cup grated coconut
• 2-3 green chilies, sliced
• 1 tablespoon coconut oil
• 1/2 teaspoon mustard seeds
• 2 sprigs curry leaves
• 2 dried red chilies
• Salt to taste

Instructions:

1. Wash the tapioca pieces thoroughly under running water and drain them.
2. In a large pot, add enough water to cover the tapioca pieces and bring it to a boil. Add some salt to the water.
3. Once the water starts boiling, add the tapioca pieces and cook until they are soft and tender. This usually takes about 20-25 minutes. Once cooked, drain the tapioca and set aside.
4. In a blender or food processor, combine the chopped ginger, garlic, sliced onions, grated coconut, and green chilies. Blend until you get a coarse paste.
5. Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter. Add dried red chilies and curry leaves. Saute for 30 seconds.
6. Now, add the ground mixture to the pan and sauté for a few minutes until the raw smell disappears and the mixture turns aromatic.
7. Add the cooked tapioca (kappa) to the pan and mix well with the coconut mixture. Make sure to coat the tapioca pieces evenly with the mixture.
8. Cook for a few more minutes, stirring occasionally, until everything is well combined and heated through.
9. Taste and adjust the seasoning with salt if needed.
10. Once done, remove from heat and transfer the Kappa Vevichathu to a serving dish.

Serve hot as a side dish with fish curry or any other Kerala-style curry of your choice. Enjoy your delicious Kerala-style Kappa Vevichathu!

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