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.

Related Posts:
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.


Anonymous said...

WOW Shaheen..... simple recipes, but I m sure they taste heavenly..... Thanks for sharing. :)

Anonymous said...

Mouth watering recipes n pics.
Thx for sharing!

archana said...

I can't look at those pictures, especially since i don't have tapioca in stock. But i am so determined to make it this weekend. That ulli chammanthi photo is too appetizing. Thanks Shaheen

indosungod said...

Shaheen Ulli Chammandi looks delicious, love Kappa too make poriyal with it.

Did the Salmon in masal curry taste alright?

Anonymous said...

This is definitely one of those dishes which would bring back those nostalgia. And look at the picture, even more heavenly. Shaheen, You have a great eye for capturing such beautiful pics. Keep it going girl!

Anupama said...

Hi Shaheen, Thanx for that great recipe. I would like to have your emailid plese. Want to send you some pics of children's books. Could you leave it on my blog please.

FH said...

What an exotic recipe.Great pics too.I do have Tapioca, will try.Thanks sweets.

Anonymous said...

nvr had this chammandhi before. looks easy n interestin as all ur other recipes.
someone once told amma that kappa shud nvr be pressure cooked, as some mild poison can be there. so we always boil it in a wide pan, with lots of water, and drain the water away.
ps: poison is a little too strong word, and hope i don't scare the uninitiated ones. keralites can nvr be scared off kappa!
lov ki

Surya Hith said...

Shaheen,the photo looks amazing and mouthwatering!!I know kappa is very delicious with chammanthi.It is very light food also.uva

Sumitha said...

Oh the ultimate food for all Malayalis!

Bong Mom said...

the photo looks amazing...though the food is totally new :)
Loved your post on your son's books

Swamy VKN said...

Mouthwatering! Long time not eaten any kappa with this kind of yummy chammandi. Inspiring! :-)

Gattina Cheung said...

What a great idea of using coconut oil! And execellent photos you took, shown the superb texture and color of the food!
PS... I'm unable to finish my post of your chicken dish as my computer crashed! *sob* maybe I'll put a notice on my blog later too...

Anonymous said...

Looks lovely, a play on colors and textures, you're right, some spicy fish curry with it would be out of this world!

Nabeela said...

oh you always come up with such nice exotic dishes...that looks so good. I've never cooked tapioca before...but if somebody makes it for me, I'm willing to give it a try ...AHEMMM :D

Krithika said...

Simple but looks delicious !

Shah cooks said...

Rooma, Bhargavi, Archana, Babli,Anupama,Asha,Surya, Sumitha, Sandeepa,Monisha, Krithika..thanks a lot.

Indo, salmon was nice in the curry.

Ki, First time I heard of poison, but interesting as nayway we boil it and drain.

Nabee, if u haven't had this, u must try.

VKn, welcome to my blog!
Gattina, i did notice ur blog hasn't been updated unlike u. hope u are back on track soon.

Anonymous said...

i think i am too late to comment on this recipe but i just came across this one tonight and had to post a comment.

you are right for us south keralites this is a normal recipe but your picture makes it exotic. it's so tempting. i wish i find kappa somewhere. i have been searching for it in this place for sometime now.:(:(

Rudy Colipapa Kintanar said...

I like them. And I think they are not fattening.
Good to eat to minimize chances of diabetes. Minimal Sugar...