Kappa Mulakku Chamandhi(Cassava Root with Red Chilly Chutney)

Overview
Kappa( Cassava Root) with chutney is a very common dish in Kerala. These roots are boiled with salt and always served with some kind of chutney. This chutney is very simple to make. Garlic and red chilly are the main ingredients. Tamarind adds the sourness to this chutney. I have used frozen Cassava root here which is as delicious as the fresh root.

Kappa Mulakku Chamandhi

Chutney ingredients - Whole Red chilly, Garlic, Tamarind, Salt and Oil

Ingredients
Kappa(Cassava Root) Frozen or fresh one pound skin peeled and cut into big pieces
Whole red chillies - 8 - 10(Adjust the amount of Red chilly to your taste)
Garlic cloves from one bulb
Tamarind the size of lime
Oil - 4 tablespoon
Salt to taste

Steps
1. Boil enough water with salt to immerse the Kappa roots. The water should be salty so that the cooked roots get the salty taste.
2. When the water boils add the frozen Cassava roots to it. Bring the water to boil and cook for about 20 - 30 minutes till the roots are cooked well. Drain water and transfer the Kappa to a serving plate.
3. Immerse the tamarind in 1/4 cup warm water and squeeze out the pulp
3. Heat about 2 tablespoon oil in pan, Fry the red chillies and take them out.
4. In the same oil add the peeled garlic cloves and saute till they are light brown. Saute the garlic to remove the raw garlic taste.Turn off heat.
5. In a blender add the fried red chillies, sauteed garlic, salt and prepared tamarind pulp. Grind to a smooth paste adding water if necessary. This should be a thick chutney. Add the remaining oil and mix well.

Serve the prepared Chutney with boiled Kappa