Kappa Vevichathu/Cooked Tapioca- Rp’s style
Posted by Annita on December 11, 2006
My amma hails from Kanjirappally,Kottayam,where people cannot live without kappa(Tapioca) and chakka(Jackfruit),and she is not an exception either.We used to have kappa atleast once a week,i’ve taken kappa in various forms and with various accompaniments and love all those.But RP’s way of preparation was new to me..being an ardent lover of kappa,i couldn’t resit trying it.It was really great RP,we loved the combo too.Thanks a lot.
Here goes the recipe..
Kappa(Tapioca/Yuca root) cleaned and cut into small pieces – 2
(If you are unfamiliar with cleaning a Kappa,refer this from Inji’s)
Finely chopped Onion – 1
Red Pepper Flakes – 1 tsp
Curry leaves – 1 sprig
Mustard Seeds – 1 tsp
Oil – as needed
Salt – to taste.
Wash tapioca pieces 2 or 3 times in running water.Drain it and keep aside.Boil water in a big vessel adding the tapioca pieces into it.When the water starts to boil,strain the water.Again boil water with tapioca pieces and salt.Cook until it is soft and tender.Drain the excess water. Alternatively you can use a pressure cooker also to cook tapioca.
Heat oil in a pan and allow mustard seeds to splutter.Add in onions,curry leaves and red pepper flakes and fry until onion turns brown.Mix in the tapioca using a wooden spatula.Serve with the curry of your choice.
Kappa served with coconut milk fish curry