Boiled Tapioca / Kappa Puzhungiyathu & Mulaku Chammanthi


Tapioca is a staple food of Kerala. Any dish made of tapioca is a favourite among Keralites. The popular preparations are boiled tapioca and mashed tapioca.  The chili chutney or ‘ ‘mulaku chammanthi’ is the best combination for boiled tapioca. This was a breakfast item in the past and now it became an evening snack with black tea.


  • Tapioca / Kappa – 2/3 pieces
  • Salt
  • Water


  1.  De-skin the tapioca and wash well. Cut the tapioca into 2 or 3 portions depending on the length of the tapioca, cut these pieces again in half , wash well again.
  2.  Bring water to boil in a deep bottomed vessel or pan and season with salt and add the tapioca and cook until tapioca is cooked well through.
  3. Drain the water and serve hot.

Mulaku Chammanthi



  • Shallots –  5
  • Bird’s eye chili – 10/Green chili – 3
  • Tamarind – a small piece
  • Coconut oil – 1 tablespoon
  • Water – 2 tablespoon
  • Salt


  1. Crush the shallots, tamarind and chilies using a mortar-pestle until the onion has started to release its juice(you can also pulse the mix in a grinder).
  2. Add coconut oil, salt, little water and mix everything together.

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