Kappa Vachathu (Tapioca with Coconut)
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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 is more popular in the South of India. It used to be considered as poor man’s staple food years back but not any more. Infact, off late it is being considered and served as a delicacy even in five star hotels. Like potato, tapioca can be eaten soft boiled or prepared as a curry. Any Keralite foodie will highly recommend Kappa with Meen(fish) Curry. Such is the popularity of this particular combination. Here is the recipe of a tapioca dish prepared with coconut. There are lot many variations to preparing Kappa Vachathu. I am sharing of one of my preparations.
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.