MARACHEENI APPALAM, KAPPA PAPADAM

Cassava, often referred to as tapioca from its word in Portuguese, is called Kappa (കപ്പ) Kizhangu or Poola (in northern Kerala) or Maracheeni or Cheeni or Kolli or Mathock (മത്തോക്ക്), Poola (പൂള)in Malayalam.

Tapioca is widely consumed in the Indian state of Kerala, usually as breakfast or in the evening. It is boiled (after skinning and cutting it into large cakes of about 6–8 cm long or into small 2 cm cubes) in water till properly cooked, and the water is drained off. Once cooked, it can be mixed with grated coconut, chili, salt, turmeric etc., then steamed and mashed into a dry pudding. This can be garnished in oil with mustard, onion, curry leaves etc. if desired. Tapioca cakes (Chendan Kappa) are often eaten with simple chili sauce (a paste of Green/Red Chili + Shallot + small red Onion + Garlic + Salt + Oil).

Mashed Tapioca is paired with Meat / Fish curry. Tapioca with fish curry (especially sardines) is a delicacy in Kerala. Mashed Tapioca with Chutta Unakka Mathi (dry salted sardine directly cooked on charcoal) and Green Chili is another popular combination. Kappa Biriyani is yet another Tapioca dish.

Tapioca can be stored for longer periods by parboiling and drying it, after skinning and slicing it into 0.5 cm thick pieces. This is called Unakka Kappa or Vaattu Kappa (dried tapioca). Unakka Kappa pudding is widely consumed in Kerala. Tapioca Chips, thinly sliced tapioca wafers, similar to potato chips, are also popular.

Sabudana  (in Hindi) , jawarisi ( in Tamil), sago pearls (in English) is made out of this.  Sabaduna kichadi, sabdudana vada   are the  fasting dish of Maharashtrians.

We can make chips,papadam, subzi etc. out of this.

Let us look at the recipe now:

Ingredients:

1 cup grated kappa

2-3 red or green chilli 

1/4 tsp cumin seeds

a generous pinch of asafoetida

salt

1 tsp white sesame seeds.

1 1/2 to 2 cups of water.

Method:

Grind together kappa, chilli, cumin seeds, asafotida, salt.  add  2 cups water.  add the sesame seeds.  put the same in a thick bottom kadai.  cook the same continuously stirring til it form a mass.  cool the same.  take out 2 tbs batter and put in plastic sheet and spread lightly.  allow to dry in hot sun.  

How to serve:

heat oil and fry the same.  serve with any kind of rice items or with coffee or tea.

Cassava plant in early stage

Mature cassava plant

In Tamil, the roots of tapioca are called Maravalli Kilangu, and are used to prepare chips. Tapioca chips are also prepared in parts of South India. Tapioca pearls are referred to as "Javvarisi" in Tamil. Most of the delicacies are cooked from this form of tapioca because it is relatively easier to handle than the raw root by itself. In Tamil Nadu, tapioca is cultivated more in several districts, providing steady income to farmers. Tapioca can be consumed raw (after removing the skins/outer cover) or boiled for various dishes or snacks.