Kappa Mayakkiyathu - Boiled and Tempered Tapioca /Cassava

Tapioca (Cassava) is like the sanctum sanctorum of a Malayali heart.  Every family grows it, every family has their own special variety of plants they swear by and recipes they follow.  When they are through with boiled, fried and roasted tapioca, they cut the rest of the crop to pieces and dry them in the hot Kerala sun.  The dried tapioca is pounded to make flour for puddings, breads, and thickener for soups and sauces.  It is naturally gluten free, high in calcium and low in salt.

A common man’s bar aka toddy shop – has the tapioca in various forms and accompaniments served with fresh toddy to wash it down with.

In Melbourne I cannot grow tapioca, but I can get fresh / frozen tapioca from Queensland.  Once in a way when I am desperately homesick and want a quick meal, I go to my answer for everything – the Tapioca!

Tapioca is called Kappa in Malayalam. Today we are making Kappa Mayakiyathu and as accompaniments I am going to serve two types of chutney.  I have no idea why this is called Mayakiyathu – because Mayakiyathu means to be made to feel giddy.  Perhaps after having this and after one too many toddy drinks, you do feel a bit giddy!

Ingredients:

Tapioca – peeled and chopped – 2 cups (I used 2 cups of the frozen pieces, easy!)

Water to boil the tapioca

Salt to taste

For Tempering

1 clove garlic

A spring of curry leaves

1 dry red chilli

½ teaspoon turmeric

1 tablespoon vegetable oil

2 tablespoons shredded coconut

Method:

Heat oil in a pan, add the mustard seeds and when it crackles, add the rest of the ingredients. Saute for a minute or so. Turn off the flame.  Pour on top of the boiled tapioca and mix well. Add shredded coconut and mix well.

Fiery Onion Chutney

Be very aware that this is like the devil’s wake up call.  While you eat it you may feel like you are up in heaven, but afterwards you sure have to make that journey to hell and back!  Thank you to Sudha P. Nair my childhood friend for this wonderful recipe. Hot and tangy - perfect to marry with the bland boiled tapioca. 

Ingredients:

6-8 dry red chillies

½ a small red onion or 3-4 shallots

1 gooseberry size tamarind

1 teaspoon coriander powder

Salt to taste

1 or 2 teaspoons of coconut oil to bring it all together.

Method:

Grind all ingredients in a blender except the oil. Once you blend it and check for salt then add the oil and mix it well.

Coconut Chutney:

Follow this recipe:  https://kitchenanugraha.blogspot.com/2020/01/basic-coconut-chutney.html