Kappa Chenda Puzhangiyathu – Boiled Yuca and Chilly Sauce

Kappayum Mulakum (Boiled Yuca and Red Chilly Dip)

Ingredients

1. Tapioca or Yuca (kappa) – 2 or 3 long roots
2. Salt – As required
3. Water – As required

For Mulaku Chutney (Onion Chilly Dip)

1. Chilly Powder – 2 tsp
2. Small Onions/Shallots (sliced and mashed) – 4 or 5
3. Oil – 1 tsp
4. Lemon Juice/Vinegar – 1/2 tsp
5. Salt – As required

Preparation Method
1. Remove the skin and clean the tapioca properly.
2. Cut it into medium sized pieces as shown in the picture.
3. Boil the tapioca pieces along with some salt.
4. When the tapioca is cooked, it will become soft. Drain the water.
5. For the mulaku chutney, mash small onions/shallots.
6. Add 2 tsp chilly powder along with some salt and oil.
7. Mix all the ingredients well and top it up with some lemon juice/vinegar.
8. The Kappa is ready to be eaten with spicy red mulaku chutney.