Kappa (Tapioca) Vevichathu

Mashed Tapioca
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian


  • 2 pounds of Kappa, cut in small pieces
  • 1 tablespoon salt

Ingredients to Grind:

  • 1 cup coconut, grated
  • 4 small shallots (or a small onion)
  • 2 cloves garlic
  • 2 green chilies
  • ½ teaspoon cumin seed
  • ½ teaspoon turmeric
  • 1 stalk of curry leaves

For Tempering:

  • 2 tablespoon coconut oil
  • ½ teaspoon mustard seed
  • 2 dry red chilies, whole
  • 1 stalk of curry leaves
  • 2 small shallots, minced
  • 2 tablespoon coconut, grated


  • Peel, clean, and cut the Kappa into small pieces.
  • In a pan, boil enough water to submerge the cut Kappa with water an inch above the Kappa.
  • Add 1 tablespoon of salt to the boiling water.
  • When the kappa is cooked well, drain and set aside.
  • In a grinder with ½ cup of water, coarsely grind the ingredients to grind.
  • Add the ground mixture to the cooked kappa.
  • Cook for a few minutes with the pan closed.
  • When the steam rises, turn off the stove and mash the kappa and the ground mixture well.
  • Taste for salt.

For Tempering:

  • In a pan, add coconut oil.
  • When the oil is hot, add the mustard seed.
  • When the mustard seeds pop, turn down the stove and add the red chili and curry leaves.
  • Stir well.
  • Add the shallots.
  • When the shallots are slightly brown, add the grated coconut and cook well until golden brown.
  • Mix well.
  • Add the tempered ingredients to the cooked Kappa and mix well.
  • Kappa is ready to serve. Enjoy!



Kappa is served with various curries and especially fish curry.
Note: This video is in the Malayalam language with English subtitles.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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