Tapioca with Coconut/Kappa Puzhukku and Small Onion Dip/Chammanthi

Tapioca is widely consumed in Kerala. It is referred to as "Poor man's Food". But today tapioca dishes are very popular and served even in multi star hotels in Kerala. Kappa Puzhukku needs no explanation to the keralites. It's one of the popular dish using tapioca. Kappa puzhukku means boiled and mashed tapioca in ground coconut. This dish is usually served along with fish curry. But I made a small onion dip or chammanthi with it and the combination was simply great.

What you need?

2 Tapioca

1/2 tsp Mustard seeds

4-5 Curry Leaves

1/4 tsp Turmeric powder

Oil

Salt

For Grinding:

3/4 cup Coconut

1/2 tsp Cumin seeds

2-3 Green chillies

2-3 Garlic cloves

A pinch Turmeric

For Ulli Chammanthi/Small Onion dip:

8-10 Small Onions

3-4 Curry Leaves

1 tsp Red chilli flakes or to taste ( You can use whole dry red chillies also)

Tamarind

Salt

1 tsp Oil

How to prepare?

Peel the skin of the tapioca, wash it well. Now chop the tapioca into small cubes. Add these cubes to a vessel,  pour enough water to this and cook on the stove. When the water starts boiling, remove it  from stove and drain the water. Now fill the vessel with fresh water, add some salt and turmeric. Cook again until the tapioca is fully cooked. It will become soft and a little mushy.Drain the water and keep aside.

Take all the ingredients under For Grinding in a blender. Pulse it 4-5 times to form a coarse mixture.

Heat a little oil in a pan. Splutter mustard seeds and add the curry leaves. Now add the tapioca and slightly mash it. Put the coconut mixture to this. Mix well. The kappa puzhuku or tapioca is ready now.

Preparing Ulli Chammanthi / Small Onion dip:

Heat oil in a pan. Saute small onions, curry leaves, red chilli flakes until the onion turns slight brown. Keep aside this to cool. Grind this along with a little tamarind and salt with a little water to form a smooth paste.

Serve tapioca hot with the ulli chammanthi.