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07 November 2013

KAPPA PUZHUNGIYATHU WITH MULAKU CHAMMANTHI | BOILED TAPIOCA WITH GREEN CHILLI DIP

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Kappa puzhingiyathu with mulaku chammanthi


Boiled tapioca/yucca with spicy onion and green chilli chutney ,ready in less than 30 minutes.
Prep Time: 10 minutes
Cook time: 15 minutes
Serves: 4 people

Ingredients:
For kappa puzhungiyathu /boiled tapioca
  1. Tapioca/yucca- 2 large
  2. Salt-to taste
  3. Water-as required
For Mulaku chammanthi / green chilli dip
  1. Green chilies- 10 nos( or to taste)
  2. Shallots /onion ,chopped-1/2 cup
  3. Coconut oil-2 to 3 tbsp
  4. Salt-to taste
Instructions:

To prepare kappa puzhungiyathu /boiled tapioca

  • Peel the tapioca and cut it into big pieces.Wash thoroughly until water runs clear.
  • In a large pan ,bring water to a boil,add tapioca and salt to taste.Cook for about 15 to 20 minutes or until it is tender.Drain and serve with the chutney.


  • To prepare Mulaku chammanthi / green chilli chutney/dip


  • Crush together green chilies and shallots using a food processor or mortar and pestle.
  • Transfer this to a bowl ,add coconut oil and salt to taste.Mix well until combined.Serve with boiled tapioca.


  • Notes:
    • Adjust the quantity of green chilies according to your taste.
    • For best result, use kanthari mulaku/bird's eye chilies for the chutney/dip




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