Boiled Tapioca with Red Chilli Chutney is a traditional recipe which is favourite for all age groups. Not only it tastes so yummy it is very good for you.
Tapioca is one such ingredient which makes a meal on itself. It is so filling and full of good carbs which taste so fill. if you love tapioca then this one will be your favourite. This will be a very healthy dish for your Iftar in this Ramadan season.
Kappa Puzhunghiyathu with Mulaku Chammanthi is a heavenly combination.Mulaku Chammanthi/Dry Red Chilly Chutney is also called as Kappa mulaku Chammanthi. This is a spicy Chutney prepared with ground red chillies.
Ingredients
- Tapioca (Kappa) – ½ kg, skinned and cut into small-medium size cylinders
- Dry red chillies- 10-12
- Shallots/Kunjulli- 10-15
- Tamarind/Valan puli -a gooseberry size
- Curry leaves- 4 leaves
- Salt- to taste
- Coconut Oil- as required
Instructions
You can cook Kappa (Tapioca) in two ways.
You can boil it with salt & water till it’s tender. It will take 25-35 mins (more or less), depending on the kappa you use.
You can steam it for 30-40 mins, again the time varies depending on the kappa.
Crush red chillies, tamarind, shallots, curry leaves using a mortar and pestle. Set aside Heat oil in a pan. Add this crushed chilly shallot mixture to this and sauté for 4 minutes. Switch off the fire and remove from the stove. Transfer this to a bowl.
Add salt to taste. Add coconut oil if you needed. Mulaku Chammanthi is ready. Serve with Kappa
Also Read: Ramadan Special Kerala style KINNATHAPPAM
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