Kappa Vachathu (Tapioca with Coconut)

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Kappa Vachathu (Tapioca with Coconut)

Tapioca/Cassava known as "Kappa" in Malayalam, is an edible, starchy, tuberous root of a plant. Tapioca roots contain significant amounts of calcium, phosphorus and vitamin C. However, they are poor in protein and other nutrients. Tapioca must be cooked properly to detoxify it before it is eaten.(Courtesy: Wikipedia)


Tapioca 1 kg
Grated coconut 1/2 cup
Salt to taste
Shallots 10-12
Garlic 6-7
Green Chillies 2
Curry leaves- sprigs 2
Chilli powder 2 teaspoons (you can adjust to suit your liking)
Turmeric powder 1/2 teaspoon
Oil 2 tablespoons


  1. In the picture below, you can see tapioca in its raw form, Cut form , skinned and diced form (in the bowl). Kindly note that the time taken to cook tapioca will vary according to the variety
  2. Clean and dice the tapioca to 1" pieces. Put the tapioca in a vessel. Pour enough water so that it just covers the tapioca. Add some salt. Cover and cook till the tapioca is almost cooked. Drain the water from tapioca and keep aside. Meanwhile coarsely grind the shallots along with chillies and garlic. Keep aside
  3. Return the drained tapioca into the heat in a pan along with the grated coconut and toss them. Avoid using ladle/spoon as it may mash the tapioca. Once it is blended, switch off the heat. Add more salt if required
  4. In another pan, heat some oil. Add the ground shallot-garlic-chilli mixture along with curry leaves and saute till the raw smell goes. Add chilli powder and turmeric powder and saute for a minute. Add the tapioca and 1 cup water and mix well. Switch off when it starts bubbling. This dish can be eaten just as it is. But having it with Meen Pattichathu/Vattichathu (Spicy Kerala Fish Curry) will take it to another level altogether...Enjoy!!! :-)
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Kappa Vachathu (Tapioca with Coconut)

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