The art of making perfect Chenda Kappa - yummy boiled tapioca to go with chili chutney

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Chenda kappa or vella kappa puzhungiyath, is tapioca cut in cylindrical shape and boiled adding nothing but salt. Often served with dry chili chutney or curd chutney or bird's eye chili chutney and hot black tea, chenda kappa is a favorite mid-day snack across central Kerala. Pair it with some piping hot sardine or tuna curry to give it a dinner makeover.

Ingredients

1 kg tapioca, peeled and cut into cylindrical pieces

Water as required

Salt as required

Preparation

Boil water in a deep bottomed pan

Add the tapioca pieces to it

Cover with a lid and allow it to cook

Add salt

Strain off the water

Chenda kappa is ready to be relished

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