Kappa kaduku varuthathu/ Seasoned Tapioca

Kappa kaduku varuthathu/ Seasoned Tapioca/Maricheeni

Kappa/Maricheeni our income yielding crop with which we cook variety of recipes like… kappa kaduku varuthathu for breakfast in weekends, kappa puzhukku, kappaum meenum, kappa erusheri, kappa thoran, kappa aviyal for lunch and fried kappa for tea time snacks. The bottom line is kappa/maricheeni an inevitable food in our daily life. This time I tried kappa kaduku varuthathu with red chilli chutta chammandhi/red chilli chutney. Unfortunately soon after cooked my foodie finished the chutney while I had it with black tea.

Ingredients:

Tapioca/kappa/maricheeni – ½ kg

Mustard seeds – 1 tsp

Dry Red chilli – 1

Urad dal – 1 tbsp

Coconut grated – ½ cup

Curry leaves – a sprig

Salt – for taste

Coconut oil – 1 tbsp

Method:

Peel the outer skin (brown in color) and the next one (pale white) of tapioca and cut into cube sized pieces (try to remove the thread structured root inside). Wash well and pressure cook for 2 whistles and drain the water out. Again add hot water and cook for few more minutes with salt. Check whether it’s cooked - drain the water and set aside.

Heat oil in a kadai/cheenachutty – add mustard, urad dal and allow to splutter. Add splitted dry red chilli and curry leaves. Now on low flame add the grated coconut with a pinch of salt and the cooked kappa/tapioca – mix well. Serve it with black tea and dry red chilli chutney/ green chilli chutney.