Kappa Vevichathu/Mashed Tapioca with Coconut

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This Recipe Kappa Vevichathu is a very Traditional Recipe of Kerala.If you ask a malayali,wat his favourite dish is among the traditional Keraladish,the first thing that will come into his mind will be this Kappa vevichathu.I am sure many of you will agree with me on this!!

I did my schooling in Tanzania,a wonderful country in the Eastern part of the African Continent..Infact Tanzania is very much like our God’s Own Country,Kerala,in many ways…One among those is the availabilty of Tapioca..and that too fresh and grown there!So every sunday,after Church,for lunch, my amma used to make Kappa and Kerala Red Fish Curry,ofcourse with Rice.I like the tapioca to be soft and of buttery texture..The choice is yours ofcourse!

Infact this dish is often known as a poor man’s dish.It was during those vacations to India in my Childhood,I remember..that used to be the harvesting time of the paddy fields of my GrandFather.I remember there used to be a dozen workers plucking,winnowing,sieving etc..I used to b so curious about all this…I used to go and sit near them and watch all this 🙂 and when they used to sit for lunch i remember the small ‘Pothy'(packets),they used to bring with them..it always contained this kappa vevichathu..Now I realise,it was not only because of its taste,but also Kappa is a very rich source of Carbohydrates,the energy supplier!!Though this dish is called a poor man’s dish as i said earlier,this dish is one among the top in the menu of many popular restaurants serving nadan(local) dishes in Kerala!!

This dish tastely 🙂 goes with Kerala Red Fish Curry or even Kanthari Chammanthi!!!So go head guys!Try this out!You will never regret!!


  • Kappa(Tapioca) – 1 kg.(Cut into small chunks)
  • Salt to taste.
  • Water

To Grind:

  • Grated Coconut – 1 cup.
  • Cumin seeds – 1/2 tsp.
  • Garlic – 2-3 cloves.
  • Turmeric Powder – 1/4 tsp.
  • Green Chilli – 1.

To Temper:

  • Oil – 1tbsp.
  • Mustard Seeds – 1 tsp.
  • Shallots – 4 (Sliced).
  • Dry Red Chillies -2 (halved).
  • Curry – a few.


  1. Pressure cook the Kappa with salt and lots of water for 4 whistles or until tender.
  2. Meanwhile,grind the ingredients under ‘To grind’ and keep aside.
  3. When the pressure releases,drain away the water and mash well with back of a wooden spoon.
  4. To this ,add the ground ingredients along with one fourth cup of water and cook on low to medium flame with the lid closed and until the raw smell disappears.
  5. Now once again ,mix well and remove from the flame.
  6. Temper with ingredients under “To Temper”.
  7. Mix well and Serve hot with Kerala Red Fish Curry and enjoy!!

One thought on “Kappa Vevichathu/Mashed Tapioca with Coconut

    Kitchen Rhythms said:
    April 23, 2014 at 2:44 am

    Kothipichu kalanju!!!!Well Presented 🙂

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