Chendamuriyan Kappa And Chammanthi (Steamed Tapioca With Spicey Chutney)
Servings: 2 -3
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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.
