Kappa Puzhungiyathu / Boiled Tapioca with Kanthari Mulaku Chammanthi
Chendamuriyan Kappa / Kappa Puzhungiyathu / Boiled tapioca
- Kappa / Tapioca / Yucca Root/ Cassava
- Salt – 1 tsp or to taste
- Water – As required to cook
Remove the outer brown skin and the inner pink skin, of 2 – 3 tapioca. Cut into 2 – 2.5 inch pieces and wash well. Transfer them to a large vessel filled with water, at least 2 inch above the tapioca pieces, add enough salt and cook covered until the tapioca pieces are tender and soft, about 15 – 25 minutes. Drain the water and keep aside.
Kanthari Mulaku Chammanthi
1. Kanthari mulaku /Bird’s eye chilly or regular green chilies – 10
2. Pearl onions – 15
3. Curry leaves -A few
4. Coconut oil – 2 – 3 tbsp
5. Salt – To taste
Crush the chilies, pearl onion and curry leaves in a motor and pestle. Alternatively pulse them 2 – 3 times in a mixer. Transfer it to a small bowl and add salt and coconut oil. Mix well. Serve immediately with boiled tapioca.
For a less spicier version, add beaten yoghurt to the crushed chilies, onion and curry leaves. You need not use coconut oil, if you are using yoghurt. Boiled tapioca also goes very well with fish curry especially Kottayam style and thenga-mulaku chammanthi.