For preparing Kappa vevichathu, cut the tapioca into small pieces. Boil the tapioca in required water and salt.

When the tapioca is cooked well drain the water.

Add in the coarsely ground coconut, shallots, green chillies and turmeric powder.

Heat the mixture and mash well. Remove it from the flame.

In another vessel heat oil and splutter mustard seeds.

Toss in the curry leaves and pour it into the tapioca mixture. Mix well.

Kappa vevichathu is ready. Serve hot.