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Kappa and Ulli Chammanthi
A popular dish from the South Indian state of Kerala of boiled Tapioca served with a spicy uncooked onion and chilli chutney drizzled with cold pressed coconut oil.
Peel the skin off the tapioca and wash well to remove all traces of soil. Cut into 3 or 4 pieces along the length. Each piece would be about 4” long. Cut each piece in half lengthways and each half further into half, – a total of 4 pieces.
Bring the water to boil in large pot. Wash the pieces of Tapioca once gain and drop into the water. Turn down the heat, and cover the pot. Let the Tapioca pieces simmer till they’re cooked and knife soft. This should not take long. The cooking time will vary from batch to batch. They will turn a bit translucent and creamish in colour. Do not overcook the Tapioca or they will become mushy.
Once the tapioca is cooked, add the salt and let it boil for about 5 minutes more. Drain out the water and let it cool down a little. It should be served warm.
For the Ulli Chammanthi :
Peel the onions or shallots. If using onions, cut them into quarters. If using a traditional stone, crush the onions/ shallots, green chillies and tamarind until you have a slightly chunky mixture. Add salt to taste. Use the stone to mix together.
If using a blender, put the ingredients for the chutney except the oil into the jar. Pulse everything in bursts, at low speed so that the mixture does not become a puree but stays slightly chunky.
Transfer to a serving bowl. Generously drizzle cold pressed coconut oil on the top. Serve immediately. Mix in the coconut oil just before serving with the cooked tapioca.