- Clean and cut the tapioca into small pieces. Coarsely grind the grated coconut, green chillies, red pearl onions, cumin seeds, turmeric powder and salt. Set aside. In a large pot, add the cleaned tapioca pieces, salt and enough water to cook the tapioca. Water level should be 2-3 inches higher than the tapioca pieces. Cover and cook on low-medium heat till the tapioca is done. Drain the excess water. Mash the tapioca well. Make a hole in the centre of the mashed tapioca. Put the coconut masala and one tablespoon of coconut oil in the hole. Cover the hole with the mashed tapioca. Cover and cook for another 4 - 6 mins on low heat. Then mix everything well with the back side of a heavy spoon. Heat oil in a pan, splutter mustard seeds. Add dry red chillies, sliced red pearl onions, curry leaves and saute till the onions turns light golden in color. Then add grated coconut and fry till golden brown in color. Add this to the cooked tapioca and combine well. Serve hot.
Kappa vevuchathu
#myrecipe
By Radha Nelanti
Jan, 28th
582
Servings
4 persons
Cook Time
20 minutes
Ingredients
9
- 11
Ingredients
- Tapioca
- Coconut
- Turmeric
- Onion
- Green chillies
- Cumin
- Oil
- Salt
- Red chilli
- Mustard
- Curry leaves
