Kappa and unakka mulagu chammandhi is one of the very famous combo dish from Kerala. Kappa means tapioca or cassava. It is full of starch equal to rice. In Kerala people generally opt for this for rice.

I love kappa in any form. We can make different varieties of dishes with kappa.The most famous combo is with mulagu chammandhi and fish. Since I am a vegetarian I made this hot chammandhi or chutney as a side dish for kappa.

Chammandhi is made with shallots, red chillies and tamarind. I have used coconut oil for making this. This coconut oil gives the flavour to the chammandhi. Let us see how to make this yummy combo.

Preparation time approx 30 minutes

Ingredients

• 1 kg kappa
• Salt to taste
• 1/2 tsp turmeric powder
• 2 tbsp coconut oil
• 1/2 tsp mustard
• 1/2 tsp urad dhal
• 1/2 tsp channa dhal
• 1 red chilly
• Curry Leaves
• 1/4 tsp asafotedia

Method

Remove the skin of kappa.

Chop in to big pieces.

Remove the middle stem.

wash and clean the kappa.

Boil 2 liters of water. Add chopped kappa. Boil for 2 or 3 minutes.

Switch off gas.

Strain the kappa. Wash it with cold water.

Again put the kappa in a pan add water ,salt and turmeric powder. Cook well.

Switch off gas.

Strain the kappa. Keep aside.

Now heat a pan add coconut oil. When it is hot add mustard seeds. When it started crackling add all other seasoning .when the dals become red add cooked kappa. Mix well. Add very little salt if needed.

Mulagu chammandi

• 8 shallots peel and cut into pieces.
• 9 red chillies or 2 tsp red chilly powder
• A small gooseberry size tamarind. (valan puli)
• Salt to taste
• 1 tsp coconut oil

Method

Peel and chop shallots. In a pan heat 1 tbsp coconut oil. Coconut oil give the taste for this chutney. So try to use coconut oil.

Fry the red chillies without changing color. Take out from pan.

Fry the shallots.let it fry for few seconds. Take out.

Fry the tamarind for few seconds in the same pan.

Grind all these in a mixer adding salt.

Do not add water while grinding.