Kappa Puzhukku(Puzhungiyathu) & Mulaku Chammanthi | Boiled Tapioca & Red Dry Chillies Chutney

A very old traditional authentic dish of Kerala is the boiled tapioca(kappa puzhukku or kappa puzhungiyathu).The famous combo with this is the kanthari(green chillies chutney),many of the keralite homes had this for breakfast or lunch in the southern parts of Kerala.Years passed by and now things have changed there too,now we get to see this stuff only in the thattukadas(street shops).But being miles away from home,we alawys cherish the good old memories of Kerala.I wasn't a big fan of tapioca when in India but our taste buds keeps changing ryt.So has mine..now I wish to have these traditional ones a lot,probably distance from home has brought out my craving for these foods.Anyways,am happy that I could get yuca here and so could make this at home.This mulaku chammanthi (red dry chillies chutney)is a deadly addictive combo,just loved this.The chutney is bookmarked from kothiyavunnu.com.Thanks Sangeetha.Enjoy trying out at home:-)

Ingredients
for boiled tapioca/ yuca/ kappa
Yuca/tapioca 3 lbs(1.5 kg)
water
salt

for red dry chillies chutney/ mulaku chammanthi
red dry chillies 8
pearl onion 4-6 (peeled & whole)
tamarind 1 small gooseberry size ball
vinegar 1 tsp
hot water 1 tbsp
turmeric powder 1/6 tsp
curry leaves
salt
coconut oil 2tsp

Method

FOR BOILED TAPIOCA (Kappa Puzhungiyathu)-
-Peel the skin of tapioca (both the brown and thick pink color)until you reach the white part.
-Cut in cubed pieces,wash under running water until the water turns clear from milky white.
-Boil the tapioca in a thick bottomed vessel with enough water(water level above the tapioca cubes).Wait till it starts to boil,let it boil for 3 minutes.Remove from flame,drain the water completely.
-Add the same amount of water and boil over again with salt. Cook until its done.(Mine got done within 12 minutes)
-Drain the water and serve with chutney or spicy fish curry or mulakku dip!!

FOR RED DRY CHILLIES CHUTNEY(Mulaku Chammanthi)
-Heat oil in the pan and roast the chillies followed by the peeled pearl onions until lightly browned on low medium heat.(Check not to burn chillies)
-Allow to cool and grind the roasted chillies,shallots,and tamarind to a coarse paste without adding water,if required add the 1 tbsp of hot water.
-Transfer the mixture in a bowl,add vinegar,salt and oil used for frying.Mix and let it stand for 5-7 minutes to enhance the flavors.
-Serve it with kappa puzhungiyathu(boiled tapioca) /idlis/ dosas/ curd rice,Enjoy!!


Servings ~ 3-4 adults

NOTES
* You can use equivalent amount of red chilly powder too and can use chopped onion instead of shallots but it tastes best with the original ingredients mentioned.

Sending this to EP Series :Curry leaves or Red Dry Chillies hosted by Poonam @ Spicy Aroma