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Kappa Chendayum Mulakum

KeralaChef's picture
Tapioca or Yuca Root is the root of Cassava plant and is grown in tropical and subtropical regions. It is very starchy and a major source of carbohydrates. In the state of Kerala, India, Cassava is a secondary staple food. Boiled cassava is normally eaten with fish curry, beef curry or onion/chilly paste. Visit my website http://malayali.me for more recipes !!!
Ingredients
  Tapioca 3 (kappa)
  Salt To Taste
  Water 200 Milliliter
  Chilly powder 2 Teaspoon
  Onions/Shallots 5 Small (sliced and mashed)
  Oil 1 Teaspoon
  Lemon juice/Vinegar 1⁄2 Teaspoon
Directions

Preparation Method
1. Remove the skin and clean the tapioca properly.
2. Cut it into medium sized pieces as shown in the picture.
3. Boil the tapioca pieces along with some salt.
4. When the tapioca is cooked, it will become soft. Drain the water.
5. For the mulaku chutney, mash small onions/shallots.
6. Add 2 tsp chilly powder along with some salt and oil.
7. Mix all the ingredients well and top it up with some lemon juice/vinegar.
8. The Kappa is ready to be eaten with spicy red mulaku chutney.

Visit my website http://malayali.me for more recipes !!!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Method: 
Boiled
Restriction: 
Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
1
Story
Waxed Yuca Root is commonly available in the US. Plain Boiled Yuca Root and Red Chilly Sauce is a good combination.
Subtitle: 
Boiled Yuca & Red Chilly Sauce

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