- Submitted by Grace Sam
(Steamed and Spiced Tapioca, Boiled Tapioca, Vegavaitha Maravalli Kilangu)
Kappa Vevichathu (also called Kappa Puzhungiyathu or Kappa Puzhukku) is nothing but boiled tapioca. Tapioca is a food of the common man in Kerala. In those days, poor people who cannot afford to buy even rice would have tapioca. Tapioca has high carbohydrate and starch content which keeps them going throughout the day. It is usually served with ulli chammandhi, thenga chammandi, fish curry or beef curry depending on what they could afford. Boiled and spiced tapioca can be served as an evening snack (naalu mani palagaaram) or as a meal. These days, this is no more a poor mans food. It is found in super markets and five star hotels.
To start with the thick skin of the tapioca is peeled off. Then it is cut into chunks. The size is purely your choice. My grandmother used to cut into big chunks. A couple of pieces would fill your tummy. My mom on the other hand likes to cut into smaller cubes. Some people like to add a pinch of turmeric while boiling while others don't. I haven't added turmeric and so the final product is pale in color.
You can make this dish with or without coconut. After boiling the tapioca till soft, you can serve it as such with some spicy chammandhi or curry. In my friends house, they used to serve boiled tapioca with grated coconut and sugar. This is perfect for people with a sweet tooth. These ways of serving is absolutely tasty. Another way of serving boiled tapioca is with seasoning and grated coconut which adds another level of flavor. This is called Kappa Thalichathu. A simple seasoning is made and the boiled tapioca pieces are stir fried. Finally grated coconut is mixed in. I love the aroma of seasoning in this way of preparation. So here is the recipe of the simple boiled tapioca as well as spiced and seasoned tapioca. Just follow it with your personal touch and enjoy.
Recipe For Making Kappa Vevichathu
Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 3
- Tapioca (Kappa) - 1/2 kg
- Salt - to taste
- Grated coconut - 1/4 cup (optional)
For seasoning (optional)
- Coconut oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1 tsp
- Dry red chilies - 2-3
- Curry Leaves - 1 sprig
- Peel the skin of the tapioca and then wash it thoroughly.
- Cut it into big pieces. This peeling and cutting requires some muscle power. You can also use frozen, peeled and cut tapioca. Remove the middle vein while cutting.
- Take these tapioca pieces in a vessel and pour enough water so that all the pieces are submerged completely.
- Add some salt and bring it to a boil. If you prefer, add a pinch of turmeric to this.
- Cook for about 10 minutes or until all the pieces are cooked through and soft. Poke with a knife to check if the pieces are soft.
- Drain the excess water. Your plain boiled tapioca (kappa puzhigiyathu or kappa vevichathu) is ready to be served.
- Serve the boiled pieces as such or make it more flavorful by adding a seasoning. For this heat a pan, add some coconut oil and pop the mustard seeds and urad dal. Fry the dry red chilies and curry leaves.
- Add the drained tapioca pieces to the pan and toss. The excess moisture that may be present will dry out.
- Sprinkle some freshly grated coconut on top. Mix once again and switch off. This is called Kappa Thalichathu.
- This is typically served as an evening snack with some chammandhi (thuvayal) and kattan chaaya (black tea).
- It can also be served as a full meal with some fish curry or beef curry and some rosematta rice.
- You can even serve the vevicha kappa (boiled tapioca) without the coconut topping. It is simply called the Kappa Puzhukku.
Kappa Puzhukku (No Coconut Topping served with chammandhi)
Kappa Thalichathu (With Coconut Topping served with Beef Curry)
More Tapioca Recipes