May 17, 2012

Chenda Kappa with Ulli-Molakku chamanthi (Boiled Tapioca with Onion-GreenChilli chutney)

Vacations to Kerala were always anticipated with great joy....one of the main reasons were the thought of eating some yummy and authentic Kerala style food. Of those our favorite used to be anything made with Kappa (Tapioca).

Tapioca/Cassava/Yuca  is easily grown in most Keralite households and almost everyone enjoys the root in the form of various mouthwatering dishes, KappaPuzhukku (Tapioca cooked and mashed up with a spicy coconut base) , KappaBiriyani (Tapioca cooked with Beef) , Chenda Kappa (Boiled Tapioca) eaten usually with some spicy chutney , to name a few.
Tonight for dinner my husband (who loves his Kerala food) wanted Chenda Kappa with a simple Ulli-Molakku chammanthi. This dish is so easy to prepare and the only time involved is the time taken to boil the tapioca, which is done similar to boiling pasta, where water is brought to a boil and seasoned with salt and then the Tapioca pieces are added and boiled until well cooked. While the kappa cooks, you can make the Onion-GreenChilli chutney mixed with Coconut oil.
The coconut oil in this chutney is very important, as that is what gives this chutney its unique flavor and believe me or not, its totally takes away the spice from the onions and green chillies. (I mean the chutney would be spicy , but not the same effect as directly biting into a green chilly ;-) hope you got my point.)

The best flavor is obtained when we use shallots, but I dint have any and used red onions. I used my mortar-pestel and crushed the onions and green chillies in it , which provides a better flavor.

This recipe is good for 2-3 people.

Chenda Kappa with Ulli-Molakku chamanthi Recipe
You'll need
For Chenda Kappa
Tapioca/Cassava/Yuca - 2 medium sized roots
Boiling water - to boil the taipoca
Salt - to taste
For Ulli-Molakku chamanthi
Shallots - 5-6 (I used quarter of a red onion)
Green Chillies - 2 ( you may add more if you prefer the spice)
Coconut oil - 4-5 tblsp (enough to mix everything together)
Salt - to taste

Directions:
For Chenda Kappa
1. De-skin the tapioca and wash well. Cut the tapioca into 2 or 3 portions depending on the length of the tapioca, cut these pieces again in half , wash well again.
2. Bring water to boil in a deep bottomed vessel or pan and season with salt and add the tapioca and cook until tapioca is cooked well through, it should get an almost translucent color.
3. Drain the water and serve hot.

For Ulli-Molakku chamanthi
1. Crush the shallots (or red onion) and green chillies using a mortar-pestel until the onion has started to release its juice and the green chillies are thin. (You can also pulse the mix in a grinder , making sure you don't puree it)
2. Add coconut oil and salt and mix everything together. (The coconut oil literally forms the sauce for this chutney) .
3. Serve immediately.
Enjoy this delicious and simple Keralite dish as a evening snack or for dinner. You'll really love it!

This post is special in a way that its the first time I'm posting a dish the same day that I made it ;-) The more I wait for a perfect time to post, the less that seems to happen ;-)
Have a good and tasty day u guys!!!

-Manju


11 comments:

  1. Wow all time fav combo...MUlaku kurachu eduthottooooooo..

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  2. yum yum... my husband's fav too..

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  3. Wow,salivating here..wish to have it rite now.

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  4. This chutney is new to me..Looks fingerlicking good!!
    Prathima Rao
    Prats Corner

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  5. Oh god Manju, I'm just drooling over the pics. Love this very simple but awesome kappa n ulli mulaku. Nice clicks dear..

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  6. Kothipichuu..Kappa muzhukkum,kanthari chammanthiyum my favorite too,Tempting clicks:-)

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  7. this si my fav, i am drooling over the pics...too tempting...spicy onion chilli chutney n boiled tapioca-heavenly combo!!
    Spicy Treats

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  8. It looks like the only difficult thing about this recipe is the name :) - it sounds wonderful!

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  9. This is so new to me . Would love to try this

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  10. This chutney is new to me. Looks yummy.

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  11. I think the same kappa are made with the narrow cuttings. these are fired and are named as the koi kaal, these types of foods were first seen at the Thalasherry Foods. i think the name was given so for the simialr chiken leg piece structure.

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