Parotta Beef or Kappa Meen ?

Kerala cuisine has a wide spread. Most of the traditional cooking in Kerala (vegetarian or non vegetarian) is very light and healthy. Though the most popular food item in non vegetarian category if I may say is Beef and Parotta (which is not too healthy) – but there are many, very typical Kerala dishes which are very popular and healthy.

One of my favourite item is Kappa with Kanthari Moluggu chamandi i.e Boiled Tapioca with Hot green chilli Chammandhi (chutney) (Non Veg option fish curry or beef curry). The name itself makes my mouth water. Tapioca is a very traditional, local food, considered to be poor man’s food – and is very nutritious Cooking is very easy and requires no special ingredients – All you need is fresh Kappa(Tapioca) Some Green chillies, Spring onion, little Tamarind (in case you don’t have Tamarind you can use soar curd) and salt.

Cleaning Kappa(Tapioca) takes a little time - Tapioca has a thin brown skin and a thicker pinkish skin inside. Only after you remove these two layers, the inner white flesh will be visible. Cut the tapioca into cubes. Wash the cut cubes in cold water for at least 3-4 times to remove all the mud stuck to it. The tapioca pieces should be white in color after washing. Take a big pot and fill with lot of water so that the pieces are fully submerged and there is water at least 2-3 inches above the tapioca pieces. Since it is a starchy root vegetable, it comes out better when cooked with plenty of water. Also add 1 tsp of salt to the water. Switch on the stove and bring the water to boil. Reduce the flame and simmer for 10-15 minutes till the pieces are cooked soft. Drain the excess water using a big colander. This simple boiled tapioca can be had with some spicy chammandhi (thick chutney). One of the best combinations are with ulli (shallot) ,  mulavu (chilli) and pulli (tamarind) chammandhi grind them together coarsely add salt to taste, that’s all is required.

Next time when in kerala do try out Kappa – Most popular dishes you will find is Kappa Vevichedu with Kerala Red fish Curry or  Ellu curry (beef curry) and kappa biryani. Note that these kappa combinations are the Kottayam-Chenganassery speciality and more popular in these area than in other parts of Kerala where Kappa is generally eaten with some  Chanmmandhi J

Our lunch today at home  Kappa, Kanthari Mulaku chamandi Mackerel curry (kerala style with kuddam pulli), Sardine fry (ginger, garlic, pepper, salt marinade)  :)

PS : Where ever you go, try to have the local food of that place, you would be surprised to see the variety and flavours available !