Chenda Kappa with Kanthari Chammanthi

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.

INGREDIENTS:
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

PROCEDURE:
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.

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.

Read More »

Kozhikkal

Kozhikkal or Kappa Porichathu is a Thalassery (Kerala) special tea time snack. Kozhikkal literally means 'Chicken legs'. This fried snack resembles like chicken legs so its called Kozhikkal. This is so popular in Thalassery that is Northern Kerala.These tapioca fritters are similar to bajjis but the texture is crispy on outside and soft on inside. The tapioca tastes similar to french fries. Easy to make filling snack in minutes.

Some people use maida and corn flour combination to make this snack. Here i have used gram flour and rice flour combo to make this tasty snack. You could use maida and cornflour combo too.

INGREDIENTS:
Tapioca/ Kappa- 1/2 big
Gram flour/ Kadalai mavu- 1 cup
Rice flour- 1/2 cup
Asafetida- 1/4 teaspoon
Turmeric powder- pinch
Chilli powder- 1½ teaspoons
Ginger garlic paste- 1 teaspoon
Green chillies, chopped- 2
Jeera- 1/2 teaspoon
Coriander leaves, chopped- 2 tablespoon
Curry leaves, chopped- 1 strand
Salt- to taste
Oil- to fry

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Kerala
Makes: 20 nos

PROCEDURE:

• Peel the tapioca and cut them in to 3 to 4 inch thin sheets.
• Then further slice them like thick matchsticks.

• In a deep bow add the gram flour, rice flour, asafetida, turmeric powder, chilli powder, ginger garlic paste, chopped green chillies, Jeera, coriander leaves, curry leaves and salt.
• Dry mix every thing and add some salt and mix well to form a slightly runny batter than a bajji batter.
• Dip them in the prepared batter and allow to coat well.

• Heat oil in a pan, once it is hot reduce the flame to low and start frying them.
• Take a hand full of tapioca sticks and slightly shake off the excess batter.

• Put the sticks sticking together by batter inside the hot oil and fry till the outside becomes crispy and the inside get cooked well on slow flame.

Read More »

Vegetable Kappa Biryani/ Vegetable Kappa

       Kappa Biryani is one of my favorite dish. I crave some time for this dish and that time in my fridge no meat to make this yummy dish. The original version is made with beef or mutton cooked with tapioca so called Beef or Mutton Kappa/ Kappa Biryani.

       This recipe came out becasue of my instant craving for this dish. I tried this dish with veggies by giving a healthy twist to this recipe. And the results came out really well. It matches the taste of non veg version and i am happy that i can make this dish with in minutes without meat too.

       The high light of this recipe is, this dish does not require any side dish to eat. Best one pot meal ready in minutes. So filling dish and u wont feel hungry any more. You can prepare this dish for brunch, lunch, snack or even for dinner any time of your choice. I have to say it is a real treat for vegetarians.

INGREDIENTS:
Tapioca/ Kappa- 4 cups (1 kg)
Oil- 3 teaspoons
Onion-1 big
Ginger, chopped/ crushed- 1 inch
Garlic, chopped/ crushed- 3 cloves
Green chillies- 2-3
Curry leaves- 2 strand
Carrot, chopped-1
Beans, chopped- 4-5
Peas- 2 tablespoons (optional)
water- 1 cup
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon (adjust according to your spice level)
Coriander powder- 1/2 teaspoon
Garam masala powder- 1/4 teaspoon
Pepper powder- 1/2 teaspoon
Salt - to taste

PROCEDURE:

• Heat some water and bring it to boil; add the tapioca and salt and cook till soft.

• Drain the water from the tapioca and mash it slightly with hand or backside of a laddle. Donot puree them.
• Heat oil in a pan and add the onion and green chillies and cook for about thirty seconds. Then add the ginger and garlic and curry leaves; cook for further thirty seconds or the raw smell leaves.

• Add the chopped carrot, beans, peas and salt; cook in that oil for about thirty seconds.
• Now add a cup of water and close with a lid and cook for a minute or two till the vegetables cook well.

• Open the lid and add turmeric powder, chilli powder,coriander powder, garam masala powder and pepper powder; mix well and cook the gravy for about thirty seconds or minute till the oil starts to separate.

• Add the mashed tapioca and mix well. Check for salt and add if required and switch off the gas.
• Sprinkle some curry leaves and drizzle with two teaspoons of coconut oil for more flavor. But this step is optional.
• Note: Do not add more carrots and peas in this recipe as the sweetness of the veggies makes the dish tastes bit sweeter.
• Add the veggies of your choice like capsicum, sweet corn etc.

Read More »

Thalicha Kappa/ Coconut Kappa/ Tempered Tapioca

       This recipe is easy to prepare kappa recipe. Generally consumed this as a evening snack.

The sweetness of the onions and coconut and the roasted dried chilli, mustard seeds lots of flavours and taste merge together and gives a wonderful experience in each bite.

      Simple yet delicious tapioca recipe. Even kids like this preparation. Easy to be prepared in minutes. Best snack with a cup of tea. Especially at this rainy season. Love the eat with Chukku Kappi or Kattan Kaapi. Try this evening snack.

INGREDIENTS:

Tapioca/ Kappa, cut into cubes - 500 grams

Mustard seeds- 1/2 teaspoon

Dried red chillies, broken- 2

Curry leaves- 2 strands
Onion, chopped- 1 big
Coconut, grated- 1/2 cup

Oil- 3 teaspoons

PROCEDURE:

• Boil some water and cook the tapioca with salt till it hold its shape but not mushy.

• Heat oil in a pan and add the mustard seeds and dried red chilli.
• Once the mustard seeds crackles, add the onion and allow to cook for a minute. then add the curry leaves.

• Now add the tapioca and coconut and mix well.
• Allow to cook for a minute and add salt if required.

Read More »

Kappa Ularthiyathu/ Kerala Nadan Tapioca Stir Fry

       This is a simple to make Tapioca preparation. Absolutely tasty with fish curry especially sardines curry or chammanthi (dry chutney). This could be consumed without any side dish as well.

      It is a Nadan style Kappa preparation. Easy to make in a jiffy. Can be eaten as a breakfast, lunch, brunch or dinner. This preparation is healthy when compare to other Kappa preparations as it does not contains coconut in it. Flavored with curry leaves and fried red chilli. Simple yet a delicious preparation.

INGREDIENTS:

Tapioca, cut into small pieces- 400 grams (3 cups)
Dried red chilli, broken-2
Onion, chopped- 1
Green chilli, slit- 1-2
Curry leaves- 2 strands
Mustard seeds- 1/2 teaspoon
Turmeric powder- 1/4 teaspoon
Oil- 2 teaspoons

PROCEDURE:

• Heat water in a pan; when it comes to boil add the tapioca and salt.
• Cook the tapioca till it becomes soft to touch but not mushy and should hold its shape.

• Heat oil in a pan and the mustard seeds and dried red chilli.
• Once it splutters add the onion, green chilli, and curry leaves. Fry in oil till the onion becomes translucent.

• Add turmeric powder and a tablespoon of water to avoid the turmeric from burning.
• Add the tapioca pieces and mix well. Add salt if required.

• Once the onion mixture is well coated with tapioca put off the gas.
• Serve with fish curry or chammanthi.

Read More »

Kappa Biryani/ Mashed Tapioca with Beef or Mutton/ Beef Kappa/Tapioca Biryani

       Kappa Biryani is a traditional Kerala dish. It is a non vegetarian preparation generally prepared with beef and tapioca. Easy to prepare tasty dish (mouth watering). It is a tasty delicacy and can be eaten as a heavy snack, lunch, brunch or dinner.

       This dish can be prepared using lamb/mutton or beef. Here I have used lamb to make this dish. Lamb cooks fast, so I prepared this dish in a single pan. If you use mutton or beef you can follow the same procedure by cooking the meat for long time in a single pan method. 

      Else if you want to prepare this dish using mutton or beef you can pressure cook the meat by adding a teaspoon of ginger garlic paste and salt for 3 whistles. Retain the meat cooked water and sprinkle when you cook the tapioca and meat together and follow the below mentioned recipe.

INGREDIENTS:

Tapioca/ Kappa, cubed- 1 kg

Lamb/ Mutton/ Beef- 500 grams

Onion, chopped- 1 ½ -2

Green chilli-2

Ginger, finely chopped- 1 tablespoon

Garlic, finely chopped- 1 tablespoon

Turmeric powder- ¼ teaspoon

Chilli powder- 1 teaspoon

Coriander powder- 1 ½ teaspoons

Garam masala- ¼ teaspoon

Pepper- ¼ teaspoon

Salt- to taste

Curry leaves- 2 sprigs

Oil- 2 teaspoons

PROCEDURE:

• Boil some water and add the tapioca pieces & salt; cook till it becomes soft.

• Heat oil in a pan and sauté onion till translucent, add ginger and garlic cook till the raw smell leaves.
• Add the meat pieces and salt. Cook till the meat colour changes from pink to white.
• Now add turmeric, chilli powder, coriander powder, garam masala , pepper and cook till the masala smell leaves.

• Add the curry leaves and let it cook for a minute; it flavors the whole meat a lot.
• Check if the meat is properly cooked and add salt.

• Now add the cooked tapioca and lightly mash it and mix well.
• Add if you need extra curry leaves.
• Add chopped onions while serving.

• Note: I have prepared this dish with less oil though the meat oozes out some fat from that.
• You can add extra oil/ coconut oil and curry leaves to make this dish more rich.
• If you use mutton or beef cook the meat with ginger garlic paste, salt, quarter cup of water and cook till three whistles on medium flame and follow the above procedure.

  You might also like Kappa Puzhukku/ Mashed tapioca in coconut masala.   

I am linking this recipe to the event, Cook N Share What u Like Event & Giveaway.

Read More »