Kappa Veyichathu/ Mashed Yuca/Cassava/Tapioca

Recipe No: 284
Does this need an introduction? No matter how much we, Keralites, eat this, our mouth still waters when we see a picture or hear someone speaks about it. Every household makes a version of Kappa Veyichathu and this is mine…

Ingredients                          Serves 6

• Yucca/ Tapioca…….......1 Kilo (Weighed after cleaning and cutting)

To Grind

• Grated Coconut…………2/3 Cup (Unsweetened of course)
• Turmeric Powder…...…1/2 Teaspoon
• Onion Sliced……………..1/3 Cup
• Garlic……………………….3 Big Cloves
• Indian Green Chilly…..3-4
• Cumin Powder………….1/2 Teaspoon (Use 1 Teaspoon Cumin Seeds instead)
• Salt…………………….……1 Teaspoon

For tempering

• Coconut Oil………………2 Tablespoons
• Mustard Seeds………….1/2 Teaspoon
• Shallots…………………...3 (sliced thin)
• Curry Leaves…………...1 Sprig
• Grated Coconut………..2 Tablespoons

Method of Preparation

1. Grind all the ingredients given in the ‘to grind’ section to a course consistency. Keep aside till ready to be used. (This step can be done while the Tapioca is cooking.)
2. Peel the Tapioca and split it lengthwise into two. Take off the hard root like thing that runs through its middle. Slice it into thin pieces. (Making it into thin slices helps it cook  fast and mash easily.) Wash them at least three to four times and drain.

Place the sliced Tapioca in a large pot and cover it with plenty of cold/ room temperature Water. (Pieces will not cook evenly if warm Water is used; please refer the picture to see the amount of Water used.)
Let it come to a boil on high heat and continue boiling till the Tapioca is cooked properly. When cooked, the pieces will become slightly translucent. (This has a tendency to boil over, so remove the lid of the vessel once it is boiled.)
Drain it into a Colander and immediately transfer it back to the pot. (Don’t drain it really well as the residual water is needed to cook the ground ingredients; refer the picture below (the one on the upper right hand side) to see the moisture at the bottom of the vessel.)

3. Make a well in the middle of the Tapioca and place the ground ingredients. Cover it with the Tapioca pieces from the sides; close the vessel; lower the heat to minimum and cook for another 3-5 minutes or till the residual Water is all absorbed.
4. While this is happening, make the tempering. Heat the Coconut Oil in a small pan on medium heat and splutter the Mustard Seeds.
5. Add the Shallots and Curry Leaves; fry till the Shallots are golden brown.
6. Add the grated Coconut and fry again till the Coconut is golden brown.
7. Add this together with the remaining Oil, if any, to the prepared Tapioca and mash everything together until it is uniformly mashed. Check for Salt and add more if needed. (Salt should be enough so that it can be eaten alone.)
8. Serve hot/ warm with Fish Curry or Beef Veyichathu, Chicken Veyichathu or simply with Chutney.

Notes:

• It is advised to use good and fresh Tapioca as possible. If you see any blackened areas in it while cleaning, it is better to discard them.
• Tapioca contains a small amount of cyanide (Cyanogenic glucosides; ‘Kattu’ as it is called locally in Kerala which is responsible for illness in animals like Cows,if eaten in huge amounts), so it is advised to cook them in plenty of Water (and the excess water should be discarded).
• Frying the grated Coconut while tempering is traditionally done for raw Jackfruit preparation, but I love it for Tapioca too.
• It will be difficult to mash the Tapioca if cooled, so do it while hot.
• Don't keep the Tapioca for a long time after slicing and wash them only just before cooking.
• If you are buying fresh Tapioca with skin, then,  you will have to buy at least 1 1/4 Kg  from the store in order to get approximately 1 Kg of cleaned Yucca/ Tapioca. Peeled Tapioca is also available in the frozen section of Indian/ international stores.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…