Kanthari Ulli Chammanthi is an easy dip prepared using a special variety of spicy chilli found predominantly in Kerala called Kanthari (or) Bird's eye chilli. This chammanthi is an awesome combination for 'Chenda Kappa Puzhukku'.'Chenda' is a Cylindrical Drum a musical instrument very popular in Kerala. The shape of the boiled kapppa resembles the shape so it is called 'Chenda Kappa'.

Kappa, Kanthari Chammanthi with Kattan Kappi (Black coffee) is a unbeatable combination. For every malayali, it is a traditional drool worthy combination. Just when I think about this combo I feel this urge to taste it immediately. Drooling right now....

Mom made this combo during the last day of my stay at home this vacation. As it was raining outside there was a power outage and my camera flash was also not working. I clicked some picture with the minimal available light as i didn't want to miss this combo as a yummy post in my blog.

Ulli Kanthari Chammanthi

For Chenda Kappa Puzhukku/ Boiled Tapioca:
Tapioca/ Cassava/ Yucca/ Kappa- 1 kg
Salt- 1 teaspoon
Water- as required

For Kanthari Chammanthi:
Kanthari Mulaku/ Bird's Eye Chillies/ Green chillies- 12 nos
Small/ Pearl Onion, cut- 15 nos
Salt- to taste
Coconut oil- 1-2 teaspoons (or )Yogurt- 1 tablespoon

Ulli Chammanthi

Chenda Kappa:
  • Remove the outer brown skin with the inner pink (or) white thick layer by giving a long little deep cut from top to bottom of the tapioca.
  • Then pull the peel using a knife and cut the kappa in to 3-4 inch round pieces. 
  • Wash the kappa well three times to remove the clay sticking while peeling.
  • In a deep wide pan take enough water to submerge the tapioca.
  • Heat the water to rolling hot, now carefully drop the cleaned tapioca.
  • Once it is half cooked add the salt and allow to cook further.
  • Once the tapioca thoroughly cooked cover with a lid and drain the water or use collader to drain water.
  • The tapioca should not be cooked till mushy. Soft to bite but it has to hold its shape.
Boiled Tapioca

Kanthari Chammanthi:
  • Cut each pearl onion into four pieces, remove the birds eye chilli's stem and add some salt to taste.
  • You could crush it slightly by blend once or twice in a blender (or) use a pestle and mortar to coarsely crush them. I don't like to take chances while crushing in pestle and mortar, as it will be too spicy, I prefer using blender jar.
  • Once you coarsely crush them pour the coconut oil and mix with a spoon. If you do not like to add coconut oil use yogurt and blitz once or mix with spoon.
  • Serve with steaming hot kappa and kattan kaapi.
Kanthari Mulaku Photo

Kanthari chammanthi