Sunday, April 3, 2016

Kappa Vevichathu / Kappa puzhukku - Mashed Yuca with Coconut & Spices

Yuca or tapioca root - 2 lbs. (1/2 kg)
Turmeric powder - 1/4 tsp
Grated coconut - 1/2 cup
Pearl onions - 2
Green chillies - 4
Garlic - 1 clove
Cumin seeds - 1/4 tsp
Curry leaves - 1 sprig
Oil - 1 tbsp
Mustard seeds - 1 tsp
Salt to taste
Water as needed

First remove the skin off the yuca root and chop it into bite size pieces. Put them into a saucepan. Add a pinch of turmeric, salt and enough water to cover the yuca pieces. Boil the yuca till the water evaporates, and the yuca is soft.

Grind grated coconut, turmeric powder, cumin seeds, pearl onions, garlic, green chillies and 1/2 a sprig of curry leaves into a coarse paste.

In a pan, heat a tablespoon of oil. Add mustard seeds and let them crackle. Add the remaining curry leaves. Then add the coconut mixture. Stir and fry it for 3 minutes.

Add the mashed yuca. Combine and cook for about 5 minutes. Add some water if you want to adjust the consistency to your liking. I added about half a cup of water since the yuca was dry.

Serve warm with some Kottayam fish curry or beef curry. Yum!