Flavours of Kerala – Boiled Tapioca

Boiled Tapioca and Green chilies chammanthi

Boiled Tapioca and Green chilies chammanthi

Native to Brazil where it is known as Manioc, tapioca is the most popular ingredient in Kerala cuisine, second only to coconut. A large variety of delectable dishes can be prepared from this starchy root vegetable. One example is boiled tapioca and green chilies chammanthi, which are often eaten as evening snacks. The dish is a simple one, with main ingredients of tapioca and salt:

After washing and peeling the tapioca root cut into 5-6 round long pieces. Place in a pot and add enough water so that all the pieces will be immersed completely. Bring to a boil uncovered and cook for 20-25 minutes or until soft and tender.

2 thoughts on “Flavours of Kerala – Boiled Tapioca

  1. Pingback: Flavours of Kerala – Beef Fry | Raxa Collective

  2. Wow these roots are massive! I’ve seen them all piled up once while in the mountains in Kerala, and tasted them too.

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