Kappa Vevichathu | Puzhukku

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Kappa Puzhukku recipes
Kappa Puzhukku recipesSteamed Tapioca recipeKappa vevichathuKappa Puzhukku in a bowlKappa Puzhukku with red chutneyKappa Vevichathu

Kappa Vevichathu/Puzhukku is Mashed Tapioca. Tapioca is widely consumed across Kerala and is often served with fish curry. Kappa and meen curry is one of the famous and authentic dishes of Kerala, though it tastes equally good with any spicy curries or chutney like ulli chammanthi/onion chutney, coconut chutney etc.

Tapioca is a starchy root which is rich in carbohydrates. It made a good starchy substitute for rice and hence was considered earlier, as poor man’s food as it was difficult for them to afford rice. But today this is no more considered as poor man’s food. It has risen atop and found its own place and has become an exotic dish which you find even in star hotels.

Kappa/Tapioca takes very less time to cook. This recipe is very delicious and easy to prepare. Kappa is cooked and mashed to smooth paste and then seasoned with spices and grated coconut. As said, Kappa is served with Fish curry, but taste equally good with spicy chutney like red chilli-onion chutney.



½ Kg kappa/Tapioca

2 medium Onions, finely chopped/ 1 cup Shallots

2-3 broken red chillies

2-3 green chillies slit

1 tsp Mustard seeds

½ tsp Jeera

½ cup grated coconut

½ tsp Turmeric powder

Few curry leaves

2 tbsp Coconut oil



  • Clean kappa/Tapioca and peel the outer and inner skin. Chop them into small pieces and wash them with enough water for 2-3 times.
  • In a sauce pan, add chopped kappa and plenty of water with salt and turmeric. Cook till very soft on a medium flame. You can use a pressure cooker to cook them.
  • Once done, drain water completely and keep them aside. Slightly mash them.
  • Grind coconut with jeera coarsely. Do not add water.
  • Heat a pan and add coconut oil. Add mustard seeds and allow them to splutter.
  • Add curry leaves, broken red chillies and green chillies. Add chopped onions and fry for few minutes till onions are pink.
  • Add grinded coconut +jeera mixture and salt to taste. Mix everything well. Cook for 2-3 minutes on a medium flame.
  • Serve with Fish Curry or any spicy curries or just plain with black tea.


  • You can prepare the dish without adding coconut also.
  • Adding chopped garlic gives an extra taste to the dish.
  • Traditionally, onions were not used in the recipe. You can try making it without onions too.


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Kappa Vevichathu | Kappa Puzhukku | Tapioca Recipes - IndiRecipes
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