Clean tapioca /kappa and chop into small cubes.

Pour enough water to the cleaned tapioca so that all the pieces will be immersed completely,cook uncovered and allow to boil.When the water boils,remove and drain the water and again add the same amount of water, salt to taste, turmeric powder and cook till it turns to very soft.Drain off excess water from cooked tapioca.

Heat the coconut oil in the pan and crackle mustard seeds,cumin seeds,sliced shallots,green chilles, dried red chillies and curry leaves and saute till shallots turns to translucent.

Add the cooked tapioca/kappa vevichathu and then the grated coconut combine everything together well and using the back side of a wooden spoon, mash the tapioca pieces well and remove from the flame.

Enjoy kappa puzhukku -Kappa Vevichathu with Spicy Fish Curry/Mulaku Chammanthi or with Chicken curry.

Method 2:

Clean tapioca /kappa and chop into small cubes.

Pour enough water to the cleaned tapioca so that all the pieces will be immersed completely,cook uncovered and allow to boil.When the water boils,remove and drain the water and again add the same amount of water, salt to taste, turmeric powder and cook till it turns to very soft.Drain off excess water from cooked tapioca.

Meanwhile grind coarsely grated coconut, green chillies, dry red chillies, garlic, shallots, cumin seeds and turmeric powder.Pulses in mixer grinder for couple of times. No need to add water.

Then transfer the cooked tapioca pieces to a pan and keep it in a very low flame. Add ground coconut mixture and using the back side of a wooden spoon, mash the tapioca pieces well mixing and remove from the flame.

Then heat oil in a pan and add mustard seeds. When it crackles, add curry leaves and dry red chillies and pour the seasoning to the cooked tapioca.

Enjoy kappa with Spicy Fish Curry/Mulaku Chammanthi or with Chicken curry.