December 06, 2006
Kappa-Ulli Chammandi/ Mashed Tapioca with Spiced Shallots
My sister made this during our recent vacation as an instant evening snack and we were impressed by the simplicity of the dish. This is more prevelant in the southern part of Kerala (as we Malabaris probably look for a fish or meat curry to go with it.:)) and is a legacy from her MIL's kitchen. Very addictive combination as the blandness of the tapioca is offest by the searing spice of the shallots and green chilies. You start off with the light flavored tapioca and then the shallots make you teary eyed and you reach for more tapioca.
You will need:
Tapioca or Cassava-2
salt to taste
Boil water in a big pot. Peel and wash 2 small tapiocas. Follow Injimanga's tutorial on how to peel tapioca if you are new to the concept. Cut into small even pieces.
Wash and add to the boiling water with salt and a pinch of turmeric. There should be a inch of water above the level of the tapiocas. Cook until it breaks when pressed upon by the back of a spoon. This would take about 10-15 minutes depending on the quantity.
The tapioca back in Kerala would need to be pressure cooked but the western versions seem to cook real fast. Add more water if needed. When it is cooked, drain the excess water leaving just about 1/2 a cup of liquid still in and smash it alltogether to make it a slighly lumpy but even textured mass. Adjust salt as required and remove onto serving dish.
Ulli Chammandi/ Spiced Shallots
Shallots-5 or 6
Green Chili- 3
Sea Salt- 1/4 tsp
Coconut oil/ oil-1 or 2 tbsp
Peel the shallots and crush it with the chilies and salt till combined. Pour oil over it. Any oil is good but coconut oil tastes good and so does light olive oil. Add more salt if needed and serve with tapioca. The chammandi also goes well with dosas and idlis.
Injimanga's Kanthari Chammandi and Dried Tapioca Curry
RP's Kappa w/ Fish Curry
Annita's Kappa Kuzhachathu
Don't forget to check out my post at The Daily Tiffin.