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
- Tapioca/yucca- 2 large
- Salt-to taste
- Water-as required
For Mulaku chammanthi / green chilli dip
- Green chilies- 10 nos( or to taste)
- Shallots /onion ,chopped-1/2 cup
- Coconut oil-2 to 3 tbsp
- Salt-to taste
Instructions:
To prepare kappa puzhungiyathu /boiled tapioca
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
1 Comment
saraniskitchen
November 8, 2013 at 2:40 pmtempting plateer…