Kappa Puzhungiyathu and Pachmulaku Chammandi – Steamed Tapioca With Green Chillii, Shallots and Coconut Oil Dip

Tapioca before peeling offKappa after removing the outer portionSteamed Tapioca with Chammandi
  • Yield : 1 Kg
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 50m

Dip hot cooked tapioca in the spicy green chilli and shallot dip and eat with hot black coffee. This snack tastes awesome with a group of your favorite friends or family to chat with in a lazy holiday evening!!! Even kids will love this spicy simple and very traditional south Indian dish popular at Kerala, India .


  • Kappa/Tapioca - 1 kg
  • Green chilli - 6
  • Shallots - 8
  • Coconut Oil - 1 tbsp
  • Salt to taste


Step 1

Cook the cleaned Tapioca in water after adding salt as per taste. Once cooked if extra water is there, drain the water.

Step 2

To make the dip: Crush green chilli and shallots in a food processor or mixer.

Step 3

Then add coconut oil to this and mix well. The dip is ready. Very Simple, right!!!! Your dish is ready to serve.


Cooking is a passion to me,..

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