Chendamuriyan Kappa And Chammanthi (Steamed Tapioca With Spicy Chutney)
This meal is the epitome of simplicity and comfort, providing a deeply satisfying experience. In my hometown, we typically enjoy it with only green chilli chutney and freshly grated coconut. However, since it had been a while since I last made it, I decided to indulge a bit and added Fish Curry and Red Chilli Chutney as well 😉I hope you relish this uncomplicated yet delightful dish!
Ingredients
- 1/2 kg Tapioca (Kappa) ( skinned and cut into small-medium size cylinders)
For Red Chutney
- 4-5 Dry Red Chilly
- 12-15 Small onion / Shallots ( whole (not sliced / chopped))
- 1 tbsp Coconut oil
- Salt
For Green Chutney
- 4-5 Green Chilly
- 12-15 Small onion / Shallots (Whole (not sliced/chopped))
- 1 tbsp Coconut oil
- a few Curry leaves
- Salt
Instructions
- You can cook Kappa (Tapioca) in two ways.
- You can boil it with salt & water till it's tender. It will take 25-35 mins (more or less), depending on the kappa you use.
- You can steam it for 30-40 mins, again the time varies depending on the kappa. I usually steam it on medium flame.
For Red Chutney:
- Dry roast the whole shallots for 4-5 mins, till it starts caramelizing and brown specks starts appearing on it. Add dry red chillies and fry for another 3-4 mins, make sure you dont burn the chillies. Transfer roasted small onion & chillies to a mortar & pestle. Crush it till it becomes smooth & combined. Add salt & coconut oil. Mix well.
For Green chutney:
- Crush together green chilli, whole small onion & curry leaves, till everything is smooth & combined well. Add salt & oil. Mix well.
Notes
For red chutney, instead of dry roasting, you can fry the onion & red chilli in a bit of oil and then crush it. Also, if you like your chutney to be little tangy, you can add a bit of tamarind pulp. However, for Kappa, I prefer the chutney without puli.
Tried this recipe?Let us know how it was!