Kappa is prepared in many ways,but the most common is kappa vevichathu(boiled kappa) and kappa puzhukku(kappa cooked with a ground masala).I love both.My elder bro is an ardent kappa fan and would buy it in kilos..;-).Amma usually boiled the kappas as those days,we didn’t use onions and garlic,without which the puzhukku would taste bland.We had it with dry coconut chutney and pickle.Amma used to prepare kappa upkari too,seasoning it with red chilly powder..yummy!!!
My joy knew no bounds when I saw kappa here,in Chennai.Even though the taste and quality does differ obviously,I don’t mind that at all!!I was not sure how it would taste,so I just boiled it,but to be frank,it tasted superb.Cooking time was more but it was very soft and tasty.I made some ulli chammanthi to go with it,though hubby would have much preferred to have it with fish curry;-)
Read more about Kappa-Tapioca and check out the pictures here.
For a pictorial description on how to clean,peel and cook kappa,click here.
For more kappa recipes,click here.
Kappa Vevichathu with Ulli Chammanthi
Kappa-Tapioca – 1 kg
Salt to taste
Wash the kappa well under running water
Chop off the both the ends.
Cut them into half,vertically,peel the skin(both the soft brown peel and the hard whitish peel).
Again cut them into small pieces.
Boil the kappa with enough water in a big pan,do not cover.
When it starts boiling,switch off the flame and throw away the water.
In a pressure cooker add enough water,salt and cook the kappa till soft(you can cook it on stove top too,but the kappa available here takes more time to cook,hence I use a pressure cooker).
Kappa should be soft to touch,but not mushy.
Serve hot with spicy ulli chammanthi.
To make Ulli Chammanthi
Peel about 10-15 small onions/shallots.
Add 3-5 green chillies(depending on your spice buds).
Crush them together in a mortar and pestle with enough salt(you could also use a mixie,but take care to grind it coarsely).
Pour a generous spoon of coconut oil.