Maracheeni/ Kappa Ootiyittath | Tapioca Flavoured with Coconut Oil

Kerala Style Kappa Ootoiyittathu - Kappa Ootiyath

Cheeni ootiyittathu (ചീനി ഊറ്റിയിട്ടത് | കപ്പ ഊറ്റിയിട്ടത്) is a coconut flavoured Tapioca which can be served as a snack or main course. This is a Kollam side (South Kerala) side recipe and is not common in other part of Kerala. I don’t know even people from South Kerala is aware of it ? I got this recipe from my mother and still I remember the days I ate it during my childhood. One more thing is that in South Kerala side Tapioca is called as “Cheeni” but in other parts it’s called as “Kappa”

Maracheeni/ Kappa Ootiyittath | Tapioca Flavoured with Coconut Oil

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Serves: 4 Prep Time: 10 m Cooking Time: 15 m

Ingredients

1. Tapioca - 1/2 Kg - Cleaned and cut into medium pieces (Kappa)
2. Coconut - 1/2 Cup - Grated (Thenga)
3. Shallots - 7 Nos - Crushed (Chuvannulli)
4. Garlic - 3 Cloves (Medium size) - Crushed (Veluthulli)
5. Dry cashmiri chilly - 3 Nos - Crushed - Fried in flame
6. Coconut oil - 1 Tablespoon (Velichenna)
7. Salt - As required

Instructions

Cook Tapioca with salt in excess water and drain the water after cooking.
Add ingredients 2 – 6, mix well and serve warm.

Notes

• Always use excess water to cook tapioca and drain the water. While discarding excess water startch or some unwanted xyz chemicals in Tapioca will be completely removed with water • All the ingredients mentioned in this recipe together add an unique flavour to the dish. So don’t miss anything. • Show dried red chilly/ Cashmiri chilli in flame and fry without burning (I used Cashmiri chilli as it is less spicy). • Fried red chilly also can be eaten with the Tapioca, no need to discard it while eating as it is less spicy and adds a nice flavour and taste. • In olden days dried tapioca is used to make this dish. But due to the unavailability of dried tapioca I used fresh Tapioca. • All the ingredients except Tapioca is used in raw form. No sauteing/ cooking needed.

Anishya