Kappa + Kachiya Moru + Meen Vevichath (Tapioca + Butter Milk Curry + Fish Cooked)

Ingredients for Kappa + Kachiya Moru + Meen Vevichath (Tapioca + Butter Milk Curry + Fish Cooked):

For Tapioca:

1. Tapioca – 1 kg

2. Salt – As required

    Turmeric powder – ¼ small spoon

    Water – As required

3. Coconut scrapped – 1 cup

    Shallots – 2

    Green chillies – 2 or 3

    Garlic – 2 cloves

    Cumin seeds – A pinch

    Turmeric powder – ¼ small spoon

4. Curry leaves – A stalk

5. Coconut oil – 1 big spoon

6. Mustard – ½ small spoon

7. Shallots – 2, chopped thin into round shapes

    Red chillies – 2, broken

    Curry leaves – A stalk

For Fish Cooked:

8. Fish with thick flesh – ¾ kg, cut into pieces

9. Red chilli powder – 2.5 big spoons

    Coriander powder – 2 big spoons

    Fenugreek powder – ¼ small spoon

    Turmeric powder – ½ small spoon

10. Coconut oil – As required

11. Mustard – 1/2 small spoon

12. Red chillies – 1, broken

13. Ginger chopped fine – 2 big spoons

      Garlic chopped fine – 2 big spoons

      Shallots – 5, cut lengthwise

      Curry leaves – 2 stalks

14. Hot water – 1.5-2 cups

      Salt – As required

      Pot tamarind – 2 or 3 pieces soaked in hot water

For Butter Milk Curry:

15. Curd – ½ litre

16. Coconut scrapped – ½ cup

      Garlic – 2 cloves

      Cumin seeds – ¼ small spoon

      Turmeric powder – ¼ small spoon

      Green chillies – 2

      Shallots – 2

17. Curry leaves – 1 stalk

     Salt – As required

18. Coconut oil – 1.5 big spoons

19. Mustard – ¼ small spoon

20. Shallots – 2, chopped to round pieces

      Green chillies – 1, chopped to round pieces

      Ginger chopped fine – ¼ small spoon

21. Fenugreek powder – ¼ small spoon

      Chilli powder – A pinch

How to prepare Kappa + Kachiya Moru + Meen Vevichath (Tapioca + Butter Milk Curry + Fish Cooked)?

1. Remove skin of tapioca and cut into pieces.

2. Crush once ingredients no: 3 and keep aside.

3. Add salt and turmeric powder to tapioca and cook it adding water. Water level should completely fill the tapioca pieces.

4. When tapioca is well cooked, drain off excess water and place it once again in stove.

5. Make a pit at the centre of cooked tapioca and place crushed gravy and curry leaves in this place.

6. Completely wrap the coconut gravy using tapioca pieces and allow it to cook in steam for 1 minute with lid closed.

7. If tapioca turns dry, add a small spoon of water.

8. Mix tapioca with coconut gravy. But take care not to crush tapioca pieces too much.

9. Heat coconut oil in a pan and sputter mustard seeds.

10. Season using ingredients no:7 and add to cooked tapioca.

11. To prepare fish curry, first clean fish and cut it into pieces.

12. Mix ingredients no: 9 adding a little water.

13. Heat 2.5 big spoons of coconut oil in a pan and sputter mustard seeds.

14. Add red chillies too.

15. Add ingredients no: 13 and sauté till the contents turn golden brown.

16. Reduce the flame and add mixed powders. Sauté the ingredients for a while.

17. When a thin layer of oil appears, add hot water, salt and pot tamarind and boil the contents well.

18. Add fish pieces to it, and slightly tilt the four sides of the pot to mix the contents well.

19. Allow it to boil and then reduce the flame.

20. Close the pot with a lid and cook it well.

21. When fish is well cooked and gravy thickens, add curry leaves and coconut oil and take off from flame.

22. To prepare buttermilk curry, first prepare buttermilk adding sufficient water to curd.

23. Make a fine paste of ingredients no: 16.

24. Add this gravy to the buttermilk, along with salt and curry leaves.

25. Mix the contents well and transfer the contents to a pot.

26. Heat in low flame and stir continuously.

27. Never allow buttermilk to boil.

28. When you take spatula or spoon from curry, fumes comes out. That’s the right moment to take the curry off from flame.

29. Sputter mustard in coconut oil and add ingredients no: 20.

30. Sauté till contents turn brown.

31. Add fenugreek powder and chilli powder and mix well.

32. Season your buttermilk curry using this oil.

33. Pour buttermilk on tapioca and serve it along with fish curry.

Courtesy: Vanitha Magazine February 15-28, 2018

Read a few delicious non-veg fish side dish/curry recipes here. Click on the images in the gallery to read.

(Visited 31 times, 1 visits today)


A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *