Kappa

Boiled tapioca with coconut chutney — tapioca (cassava/kappa) tubers peeled, cubed, and boiled in salted water until fork-tender but not mushy, drained, and served hot with a coarsely ground fresh chutney of grated coconut, dried red chilli, shallot, and salt. The tapioca's dense, starchy, almost bread-like texture and its neutral, slightly earthy flavour make it the perfect vehicle for bold coconut-chilli accompaniments. Introduced to Kerala by the Travancore kingdom in the nineteenth century as a famine-relief crop and within a generation became the primary staple of Travancore's working poor and fisher communities, particularly in Kottayam and Kollam districts. Now eaten with equal enthusiasm across all communities; the combination of kappa with fish curry or beef is considered the most emblematic meal of Travancore culture.