Red Spinach With Tapioca / Cheera Kappa


1/2 kg kappa / tapioca
1 bunch red spinach / chuvanna cheera ( 3-4 cups)
1 small raw mango/ pacha manga, peeled and sliced
1 tsp chilli powder
1/2 tsp turmeric powder
1 cup grated coconut
4-5 shallots
1 garlic clove
2 green chillies
3 dry red chillies
1 tsp mustard seeds
2 sprig curry leaves
salt to taste
1 tbsp coconut oil


  1. Peel and cut the tapioca into small cubes. Cook the tapioca pieces in enough water adding little salt. Drain the water and keep it aside.
  2. Separate the leaves and stems of spinach and wash it properly. Roughly chop the leaves and cut the tender stems into pieces.
  3. Cook the spinach leaves and stems adding chopped mango, turmeric powder, chilli powder, salt and enough water.
  4. Grind grated coconut, shallots, garlic clove and green chillies together to a coarse paste and keep it aside.
  5. When spinach and mangoes are cooked well, add coconut mixture and mix well for 2 minutes.
  6. Then add cooked tapioca and mix well and cook for few minutes at medium flame till well combined. No need to mash…
  7. Check the salt and adjust the spice level. Switch off the flame.
  8. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and pour this seasoning and mix well. Serve hot..

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