Chendamuriyan Kappa And Chammanthi (Steamed Tapioca With Spicy Chutney)

Here’s something from my childhood days. More than the taste, I relish this dish more for the memories and feelings associated with it.

Though Meat Puffs and Butter Beans and the like were the star snacks of my childhood, items like this Kappa Vevichathu is also very much etched in my memory. What I remember most is, whenever we had traditional items like Kappa or Ethakkappam or Kozhukatta, the whole family used to sit together and have them.

I’ve many wonderful memories of eating Chendamuriyan Kappa with Green chilli chutney at my maternal Grandmother’s place. I remember sitting around the dining table with my grandparents, uncles, aunts, cousins.. Sharing stories, jokes and pulling each other’s legs.

These days whenever I make Kappa, I make Kappa Vevichathu. It’s been ages I had Chendamuriyan Kappa and recently out of the blue, I had a craving for this particular dish.

If you haven’t tried it yet, I recommend you to try this. It’s the most basic yet comforting and satisfying meal. Back home we have it with just green chilli chutney and freshly grated coconut. Since I was making it after a long time, I decided to be indulgent by adding Fish Curry and Red Chilli Chutney also ;)

Hope you enjoy this simple meal.

Kappa & Chammanthi
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Chendamuriyan Kappa And Chammanthi (Steamed Tapioca With Spicey Chutney)

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Course: Main Dish
Cuisine: Indian, Keralan, South Indian
Servings: 2 -3
Author: Maria Jose Martin

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.

 

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