kappayum chammanthiyum

kappayum chammanthiyum

Kappa and Chammanthi or Cassava and Chammanthi

Cassava is boiled in seasoned water until done and served with chammanthi, a traditional side dish made by crushing  together grated coconut, bird eye chilli and spices.


There are so many different varieties of cassava or tapioca or yuca is made in Kerala, among all of them Kappa puzhingiyathu(boiled cassava) is the most famous one . Well, to me, nothing beats kappa and chammanthi combo for afternoon meal or lunch, oh- yes, I must say chammanthi should have kanthari(bird eye chilli) in it too. Kanthari chilly is one of the most spiciest chillies  in the world, I know you must be thinking how big a kanthari chilly is going to be..all right, kanthari is one of the smallest chilliess in the world and yet very spicy.

Let me go straight to the recipe now..

kappa and chammanthi

kappa and chammanthi



  • Cassava or kappa – 500 gms
  • Grated coconut – 200 gms
  • Kanthari or bird eye chilly – 5-7 each
  • Tamarind pulp – 1 Tsp
  • Salt to taste


  1. Peel and wash cassava.
  2. Cut them into big dices.
  3. In a medium sized container, take cassava and add water to cover the cassava.
  4. Add salt and let it come to boil.
  5. Reduce the flame to simmer, cover with a lid .
  6. Cook for about 15 to 20 minutes.
  7. When done, strain the water.
  8. To make the chammanthi, blend together grated coconut, chilly, tamarind and salt in a blender.
  9. Serve the cassava together with chammanthi and enjoy.

Note: The cooking time for cassava may vary for each variety. Check the cassava at regular intervals while boiling to avoid over cooking.

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Bone Appetite & Happy Cooking!



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