Kappa Vevichathum Ulli Chammanthiyum (Boiled Tapioca with Spicy onion Chutney)
Kappa ( Tapioca ) is a tubular, rich in carbohydrate omnipresent in Kerala.
If fresh, a cut section of Kappa will look moist and fully white. A bluish tinge or dryness indicate that the Kappa is old and hence not fresh ( won’t cook well ).
600 g - 700 g (net weight after cleaning) kappa (tapioca)
3 cups water (600 ml - 700 ml)
1/2 teaspoon salt
Cut fresh Kappa to required size after skinning and removing the vein at the centre. Wash and clean well until you get a clear water.
Take diced Kappa in a vessel. Add water- so that all the pieces are fully immersed. Add little salt. Boil till done and soft. Alternately transfer kappa pieces into pressure cooker. Add water and ½ teaspoon salt. Water level should be above 1 - 1 1/2 – inch from the tapioca pieces. Pressure cook till 3 quick whistles or until done and soft. Switch off the heat. Allow the cooker to cool naturally. Open the lid.
Most important : Drain off this cooked water. Don’t use it for any other purpose. Carefully remove boiled tapioca and keep aside.
Ulli Chammanthi (Spicy onion chutney)
15 shallots (chuvannulli / small onion / sambar onion), roughly chopped
1 teaspoon red chilli powder
½ teaspoon salt
1 teaspoon oil (highly recommending coconut oil)
Transfer chopped shallots, red chilli powder and salt into a small mixer bowl (blend only for 30 seconds) and make a rough paste (or you can use mortar and pestle to make chutney). Finally, mix with 1 teaspoon oil and serve with boiled kappa.