Easy Tapioca Snack Recipe | Chenda Kappa with Spicy Chutney

Chenda Kappa is a beloved South Indian tea-time snack made from tapioca, also known as cassava or yuka. This hearty dish is simple to prepare and can easily be turned into a satisfying meal. The recipe starts with peeling and chopping fresh tapioca, which is then boiled until tender. The key to perfect tapioca lies in choosing roots that are pure white inside—any discoloration means it’s not fresh.

Once boiled, the tapioca is seasoned with salt and drained to remove excess starch, making it a healthier option. The dish is traditionally served with a spicy chutney made from green chilies, onions, and coconut oil. The chutney adds a punch of flavor and complements the mild taste of the tapioca beautifully.

This recipe is ideal for rainy days, after-school snacks, or even a light dinner. It’s a nostalgic comfort food for many and a great introduction to South Indian flavors for newcomers. You can find tapioca at most Asian grocery stores, and it’s easy to store peeled pieces in the freezer for later use.

Whether you call it yuka, cassava, or tapioca, this dish is a must-try. The name Chenda Kappa comes from its resemblance to the Indian drum Chenda, and Kappa means tapioca in Malayalam. Serve it hot with chutney and enjoy a wholesome, gluten-free snack that’s both traditional and tasty.