Veg
Kappa Vevichathu (Kerala Tapioca Puzhukku)
A family recipe since May 2007
Pillowy, coconut-scented tapioca cooked Kerala-style and finished with a fragrant mustard and curry leaf tempering. Simple, comforting, and a perfect companion to spicy fish curry or tangy chutney.
35 min total4 servings
Ingredients
- Tapioca (kappa) - 1/2 kg
- Turmeric powder - 1/4 tsp
- Dry red chilies - 2 whole
- Mustard seeds - 1/4 tsp
- Curry leaves - 1 whole
- Coconut oil - 2 tbsp
- Water - 2 cup
- Salt, to taste
Instructions
- 1Peel the tapioca, rinse it under cold water, and cut it into medium pieces so it cooks evenly.
- 2Place the tapioca pieces in the pressure cooker with 2 cups of water, turmeric powder, and salt; pressure cook until the pieces are soft and tender.
- 3When the pressure cooker has released, open it and drain off any excess water so the tapioca is not soggy.
- 4Heat the coconut oil in a frying pan over medium heat, add the mustard seeds and let them splutter, then add the dry red chilies and curry leaves and sauté briefly until fragrant.
- 5Add the cooked tapioca to the pan, break up any large pieces with the back of a spoon, and simmer for 2-3 minutes so the flavors meld.
- 6Taste and adjust seasoning with salt if needed, then transfer to a serving bowl and serve warm.
- 7Optional: serve with Kerala fish (sardine) curry or onion chutney for a classic pairing.