Chenda kappa is named after the percussion instrument Chenda due to the dish's undeniable resemblance with it. Startled by the name? It is nothing but a simple dish made of cooked tapioca or yuca. Yuca has been a staple food for Kerala for more than half-a-century. A vast variety of tapioca-based recipes are there ranging from the Kappa biryani to dry tapioca chips. Chenda kappa is the simplest of all them. Often relished with bird's eye chili chutney, it is a humble and quick Kerala breakfast. Get ready to cook today!
Ingredients
1 kg tapioca
Water as required
Salt as require
Preparation
Peel the tapioca and wash them well
Cut them into 2-3 inch long pieces
Boil water in a large vessel and and cook the tapioca pieces in it, add salt
When the pieces become soft, drain out the excess water
Serve hot with shallots and bird's eye chili chutney
