KAPPA VEVICHATHU/cooked tapioca with coconut...EXCLUSIVE KERALA DISH...!!!
Ingredients
Kappa (Tapioca) - 1Kg
Grated Coconut - 1cup
Green Chili - 2-3nos:
Garlic - 7-8petals
Cumin Seeds - 1/2 tsp
Turmeric Powder - 1 tsp
Salt - as required
Curry Leaves - 2-3stems
Preparation Method
Remove the skin of tapioca, cut into small pieces (remove the thin stem in the center part).
Wash clean the tapioca pieces and cook till done by adding sufficient water. (if you are using cooker, cook till 2 whistles)
Transfer the cooked tapioca into a strainer to remove excess water.
Crush together grated coconut, green chili, garlic, cumin seeds and curry leaves by adding salt and turmeric powder.
In a thick bottom kadai mix together tapioca and coconut mix, smashing the tapioca pieces, using a thick wooden spoon.
Steam cook for 5-7mins: in low flame, keeping the lid closed.
The yummy Kappa Vevichathu is ready to serve with fish curry.
Remove the skin of tapioca, cut into small pieces (remove the thin stem in the center part).
Wash clean the tapioca pieces and cook till done by adding sufficient water. (if you are using cooker, cook till 2 whistles)
Transfer the cooked tapioca into a strainer to remove excess water.
Crush together grated coconut, green chili, garlic, cumin seeds and curry leaves by adding salt and turmeric powder.
In a thick bottom kadai mix together tapioca and coconut mix, smashing the tapioca pieces, using a thick wooden spoon.
Steam cook for 5-7mins: in low flame, keeping the lid closed.
The yummy Kappa Vevichathu is ready to serve with fish curry.
Comments
Post a Comment