Kappa Chendayum Mulakum Recipe

Tapioca or Yuca Root is the root of Cassava plant and is grown in tropical and subtropical regions. It is very starchy and a major source of carbohydrates. In the state of Kerala, India, Cassava is a secondary staple food. Boiled cassava is normally eaten with fish curry, beef curry or onion/chilly paste. Visit my website http://malayali.me for more recipes !!!

Summary

Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelMedium
Servings1Cuisine
CourseTaste
MethodSpeciality
VegetarianMain Ingredient
Interest Group

Recipe Story

Waxed Yuca Root is commonly available in the US. Plain Boiled Yuca Root and Red Chilly Sauce is a good combination.

Ingredients

 Tapioca3 (kappa)
 Salt To Taste
 Water200 Milliliter
 Chilly powder2 Teaspoon
 Onions/Shallots5 Small (sliced and mashed)
 Oil1 Teaspoon
 Lemon juice/Vinegar1⁄2 Teaspoon
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1983 Calories from Fat 65

% Daily Value*

Total Fat 7 g11.5%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 908.2 mg37.8%

Total Carbohydrates 474 g158%

Dietary Fiber 19.2 g76.7%

Sugars 45.1 g

Protein 10 g19.3%

Vitamin A 59.6% Vitamin C 97.1%

Calcium 27.7% Iron 56%

*Based on a 2000 Calorie diet

Directions

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.

Visit my website http://malayali.me for more recipes !!!
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