Kappa Vevichathu (Boiled Tapioca)

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Kappa (Tapioca) has been promoted from a poor man's food to the star of family feasts in Kerala.Being a Tattukada ( small road side shops) delicacy, everyone crave for Kappa in one form or other . My family makes kappa with ground coconut . But this time I decided to try something different. Tapioca diced , boiled , mashed and then lightly seasoned makes a simple and satisfying meal.Everyone has their own favorite accompaniment also. Kappa-Meen or fish curry , Kappa-Beef , Kappa-chicken, Kappa-pickle , Kappa-mulkaku chammandy or chilli chutney,Kappa Biryani - lots of choices.

Tapioca is a native of South America and the word is derived from a Brazilian language.This mainly starchy root , is treated and dried and is used in cooking.Tapioca in US market is usually the dried variety that looks like small white spheres . That is used in tapioca pudding . In my place , Kerala , we also get this dried version which is called 'chowwary' in Malayalam.Normally we used to make porridge out of it by adding milk , usually recommended for sick stomachs.Tapioca starch or flour is used as a thickening agent . In India , tapioca is sliced thin and deep fried to make tapioca chips also.

INGREDIENTS

1 kg tapioca diced
1/2 tsp turmeric powder
salt to taste
3 tbsp coconut oil
1 tsp black mustard seeds
5 shallots or small red onions,sliced
4 dry red chillies
few curry leaves









DIRECTIONS

1. You can use fresh or frozen tapioca. Most of the time when i buy those wax coated root from the market , I will have to throw away half of it .So these days I rely on frozen tapioca (yucca root) bags. Thaw about one kilogram tapioca or yucca root .
2. Bring a large pot of water to boil.Dice the tapioca and add to the pot with tumeric powder and a generous amount of salt.Drain and mash it well using a wooden spoon .
3. Heat the oil in a pan.Splutter mustard and add shallots and saute till they are brown.Add dry chillies and curry leaves . Finally add the cooked tapioca into the seasonings and mix well . Serve warm with pickle or red fish curry.