Today’s yummy recipe is unakka kappa (you can use vaattu kappa instead) vevichathu. When my mom was here she used to pamper us with yummy breakfasts. We used to have unakka kappa vevichathu, sweet potato puzhungiyathu with thenga chammanthi, Kerala style upma, dosa and sambar / ulli curry, vermicelli upma or puttu / kadala for breakfast. Now that Amma has left we have switched back to our dear old bread and cereals but I try to make some of these as an evening snack once in a while.
I am sure the tapioca lovers would enjoy this simple dish. This goes very well with thenga chammanthi.
For those of you who are not familiar with unakka kappa – Unnakka kappa / dry tapioca is basically tapioca that has been peeled, washed, cleaned, sliced/diced and dried in the sun. This will keep for years without going bad. Soak them in water for at least 6 – 8 hrs to make them soft, when you need to use them.
Ingredients (Serves 3 – 4)
1. Dried tapioca / vaattu kappa – 2.5 – 3 cups (Soaked in enough water for at least 8 hrs)
2. Grated coconut – 1 cup
Pearl onions – 4
Vattal mulaku / dried red chilies – 3 – 4
3. Salt – To taste
4. Curry leaves – A few (optional)
5. Coconut oil – 2 tsp
1. Wash the unnakka kappa pieces well and soak them overnight in enough water. If you are using dry tapioca that has been cut lengthwise, break it down to cubes with your hands.
2. Crush the pearl onions and dried red chilies in a mortar and pestle.
3. Cook the tapioca pieces in a vessel adding enough water (around 4 – 5 cups). Cook just until done (do not overcook, they should retain their shape). Add salt and mix well. Top it with grated coconut, crushed dried red chilies and pearl onions. Cover and cook for a few minutes at low heat. Mix well. Add1- 2 tsp of coconut oil and mix well.
Thenga chammanthi Recipe
Grated coconut – 1 cup
Pearl onions – 2 small
Green chilies – 2 or to taste
Salt – To taste
Grind the ingredients for chammanthi in the small jar of a mixie. Transfer to a small bowl.