Kappa Vevichathu / Kappa Kuzhachathu / Kappa Puzhukku / Kappa and Meen Curry.
Today I'm discussing along with you Kappa Vevichathu / steamed and mashed Yucca root seasoned with ground coconut and spice mixture and it is usually offered with hot Red Meen Curry, a match produced in paradise, isn’t it?
I recall being hospitalised after i was at eighth grade with 105 degree fever my grand mother found visit me and whispered within my years, “Shall I bring Kappa Vevichathu and Meen Curry?” She isn't alive now, but individuals words of affection and pamper, by stating that quote she'd added the additional touch, “I really like you greatly”. Without thinking two times I immediately responded, “Yes, I would like it’. and she or he consoled me by stating that, “I'll allow it to be for you personally when you return home healthy”. She stored that commitment, only one change she made was, rather of Meen curry, it had been chicken curry with kappa vevichathu. I acquired a tough look from the father who got scared me eating kappa and chicken curry before I had been completely retrieved from fever. She accustomed to make another wonderful dish by mixing kappa (tapioca), chena (yam), chembu (colocosia) all steamed together and once had it with Mulaku chammanthi (chilly chutney). Individuals are my childhood sweet recollections which discovered my thoughts and turn into at first glance after i began penning this. I possibly could say that she's the very best grand mother anyone can have, whose love is everlasting.
One factor that my generation and also the current generation agree unanimously may be the exclusive taste of the semi mashed Tapioca. In the majority of the hostels and boarding schools in Kerala, there's a specific day in each and every week with this Kappa vevichathu, and all sorts of students expect for your day-to have this tasty and tasty dish. This dish makes me nostalgic.
The majority of the restaurants and tea shops in Kerala serve this Kappa and meen curry. It's a common dish even just in 5 star hotels of Kerala a unique dish out of all toddy shops of Kerala. Many vacationers visit Toddy shops to purchase this excellent combo of Kappa Vevichathu and Meen Curry. Another spicy and tasty toddy shop delicacies are the best Kakka Irachi Ularthiyathu (Mussels Fry), Tharavu Roast (Duck Roast) Crab Curry, Karimeen Pollichathu(Fried Gem Spots)etc.,
A number of you've got to be wondering what ‘Toddy’ is? Toddy is Kallu, a really much searched for after intoxicating beverage of Keralites and will come in toddy shops that are thatched huts with sign boards outdoors, generally a men’s world. It's possible to expect the spiciest and also the tastiest food there. Toddy is really a sap that is natural and intoxicating and it is collected from incising the flower clusters of the coconut tree after which fermented to create the liquor. As Scotch Whiskey would be to Scotland, Toddy is definitely an intoxicating drink of Kerala. It's a excellent fermenting agent too and Keralites utilize it to ferment the dough of Kallappam, a pancake made from grain flour. Hope it is now almost obvious for you.
I enjoy have steamed and cooked tapioca simply with some grated coconut. Cassava chips can be found in markets so we buy and employ it as munchies.
Kappa or Tapioca may be the staple food from the player community of Kerala along with a traditional dish of Kerala. Tapioca is really a starchy substance obtained from cassava root plant full of starch content along with a wealthy supply of Carbohydrates. This really is Latin American origin indigenous to South america, but spread all through South American Continent. It's now cultivated world-wide, particularly in Africa and it is well grown in Southern a part of India. It may be prepared without coconut too, and may get it with a few chilly chutney.To get detailed information about CassavaClick Here
Preparation Time fifteen minutes
Cooking twenty minutes
Servings depends upon just how much one consumes
Ingredients to make Kappa Vevichathu:
To prepare Tapioca:
1. Tapioca, washed, peeled and chopped directly into small pieces - 1 kg
2. Salt to taste
3. Water to pay for tapioca
To Grind:
4. Coconut ½ to ¾th of 1 coconut
5. Turmeric powder ¼ teaspoon.
6. Cumin Seeds 1 teaspoon.
7. Eco-friendly Chilly, finely chopped - 4
8. Shallots / small onions 4
9. Garlic clove pods 2
10. Pepper corns (optional) ¼ teaspoon
11. Coconut Oil 2 tablespoons of.
12. Mustard seeds 1 teaspoon.
13. Shallots / small onion, sliced 2
14. Curry Leves 3 sprigs
15. Whole Red Chilly 1
Approach to Making Kappa Kuzhachathu:
1. Peel the thick brown skin of Tapioca and decline in to small medium-sized cubes.
2. Wash rid of it in lots of water until water run obvious. Fill a sizable vessel with water enough to pay for tapioca and produce to boil. Once you are looking at boil, drain water and again fill the vessel with sufficient cold water to pay for tapioca and prepare until tapioca is tender.
3. Prepare the tapioca till tender in lots of water with salt and turmeric powder.
4. Drain water and blend the coconut paste with kappa and it aside.
5. Meanwhile, grind the components listed under ‘to grind’ to some coarse paste inside a blender and pulse it a couple of occasions.
6. Keep your drained tapioca on the low medium flame until water evaporates well.
7. Add some coconut mixture to tapioca and mix it completely.
8. Smash kappa having a wooden spatula until you receive a semi - smashed tapioca. Prepare this mix for an additional 2 more minutes or up until the odor of raw garlic clove and turmeric leaves.
9. Next heat a pan and add coconut oil and fry the components for tempering before the onions are gently brown.
10. Pour this within the semi smashed kappa mixture and mix rid of it.
11. Serve it with nadan fish curry.
My Recipe Notes on Kappa Vevichathu:
1. Perform a taste test of salt and add if needed while mixing tapioca and coconut mixture.
2. Always employ fresh Tapioca to obtain the real taste of the dish.
3. Drain the steamed water completely, otherwise it'll go mushy..
4. Our grandmas accustomed to boil and drain water two times inorder to get rid of it’s strains. Here' too did such as this.
5. Additionally, it goes well with Beef or chicken curry.
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Hello there, I'm Seena Koshy, an instructor by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a separate Food Professional photographer, whose ultimate pleasure is based on cooking. My desire for meals are portrayed within my recipes that are tested within my kitchen and sampled by my loved ones. I enjoy spend time in experimenting and cooking. Appreciate visiting our food blog, and you'll discover well-crafted recipes.
