Cut the kappa into medium pieces and boil it in water along with salt. Drain off water completely.

Roughly grind together garlic, small onions, jeera and coconut.

Add this paste to the boiled kappa and add turmeric. Close with a lid and allow steam to pass through in low flame. Remove pan from flame. Can pour over spluttered mustard and small onions over the vevichathu for better taste.

:- Serve hot with fish curry (kudam puli) and vegeterians also can enjoy this with any pickles.