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Thursday, January 28, 2016

KAPPA VEVICHATHU (KOTTAYAM STYLE) (MASHED TAPIOCA)




If you ask any malayali what the most authentic and traditional Kerala food is, they would most defenitely say "Kappa and Meen curry". This is a dish that most of the malayalis cannot stay away from. This is one of the dish every malayali wants to have most often, because most of the malayalis born in Kerala grew up seeing and eating tapioca.It does not matter how old you are or in which part of the world you are in, Kappa is still the favorite.
And finally Kappa is a dish that makes us feel connected to our roots and childhood memories.
Let's get started with how to make kappa vevichathu in Kottayam style.

METHOD OF PREPARATION IN STEPS

1. Peel the skin of the tapioca/ yuca both the brown and pink skins. Cut it into small slices (1"). Wash it under running water and strain the water.
2. Boil tapioca in a thick bottomed vessel till the tapioca is cooked. Water should be above the level of the tapioca. Drain the water and keep the tapioca aside.
3. Combine grated coconut, green chilies, shallots, cumin seeds, garlic, turmeric powder and few curry leaves in a blender. crush the ingredients in the blender, approximately for about 10 seconds only.Do not let it become a fine paste.

4. Put the cooked tapioca in a pan over low flame and add the crushed coconut into it. Mix the content well and mash the tapioca slices well with back side of the wooden spatula for a few minutes and remove from flame.

SERVE HOT WITH YOGURT SALAD/ FISH CURRY/ BEEF CURRY
ENJOY!!!

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