Paal Kappa (Tapioca)/Kappa Vevichathu

Paal Kappa (Tapioca)/Kappa Vevichathu

Here's another renowned classic combination from Kerala, India: kappa puzhukku, kappa vevichathu (tapioca/cassava/yuca), and fish curry. Another well-loved pairing is a plate of Kappa Puzhukku and Kappa Vevichathu with Mulaku Chammanthi (spicy chili chutney) – absolutely delicious! It's challenging to find the right words to capture the essence of this dish. So, I'm curious, which combination do you prefer: Kappa and Meen curry (fish curry) or Kappa and Mulaku chammanthi?
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 320 kcal

Ingredients
  

  • 1 kg Tapioca
  • A pinch Cumin seeds
  • 6 -7 Small / Pearl onion
  • 1 clove Garlic
  • 1/2 cup Grated coconut
  • 1 cup Coconut milk
  • Curry leaves
  • Salt
  • Coconut oil

Instructions
 

  • Boil tapioca with enough water & salt. Drain the water. Add coconut milk to the tapioca. Crush together cumin, small onion and garlic & add to tapioca. When the gravy becomes thick add coconut & mix well. Garnish with fried small onion, curry leaves & red chilli.
  • Serve with fish curry.

Nutrition

Calories: 320kcal
Keyword Paal Kappa (Tapioca)/Kappa Vevichathu
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Article Categories:
Kerala Recipes

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