Kappa (കപ്പ /ചീനി) or Tapioca is a very popular main course dish in common man’s cuisine in Kerala. Being a rich source of starch, kappa is an inexpensive replacement to rice and is easily available. Unakka (dry) kappa is the preserved form of kappa, where kappa is peeled, washed, sliced or diced and dried in sun (sometimes after boiling). It can be stored for years and when cooked gives out a totally different flavor compared to raw version. Dry tapioca vevichathu (kuzhachathu) goes well with fish curry or chilli chutney.

Ingredients

1. Unakka (dry) kappa : 1 kg
2. Turmeric powder : ½ T sp
3. Coconut : 1 ½ Cup
4. Jeera  : ½  T- sp
5. Green chilli : 5
6. Curry leaves : 2-3 sprigs
7. Salt for taste

Method

• In a mixie/ blender add the coconut, turmeric powder, jeera, green chilli along with curry leaves and make a coarse mixture.
• Wash the kappa well and soak it for 3-4 hours or more (it will reduce the cooking time) .
• In a pressure cooker add the kappa and enough water (see the pic) and cook it for 1 whistles.
• Once it is cooled completely, open the cooker and drain the water completely and rinse it with cold water (it will help to remove the toxins- കട്ട്).
• Again fill the water to cover the kappa and cook it until 2 whistles or until soft.
• Leave the cooker to release the steam completely and then open the cooker and drain the water completely and add the ground coconut mixture and salt .
• Smash it with the help of the backside of the spatula/ or potato smasher. Smash it well without any hard parts.

Tips:-

• No need for cooking in the stove after putting the coconut paste , because we have to do smashing  immediately  after pressure release from the cooker and draining the water. So the kappa will be hot enough to take the raw smell out of coconut.
• Cooking time may vary the quality of kappa.