Boiled Tapioca / Kappa Puzhungiyathu & Mulaku Chammanthi

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Tapioca is a staple food of Kerala. Any dish made of tapioca is a favourite among Keralites. The popular preparations are boiled tapioca and mashed tapioca.  The chili chutney or ‘ ‘mulaku chammanthi’ is the best combination for boiled tapioca. This was a breakfast item in the past and now it became an evening snack with black tea.

Ingredients

  • Tapioca / Kappa – 2/3 pieces
  • Salt
  • Water

Preparation

  1.  De-skin the tapioca and wash well. Cut the tapioca into 2 or 3 portions depending on the length of the tapioca, cut these pieces again in half , wash well again.
  2.  Bring water to boil in a deep bottomed vessel or pan and season with salt and add the tapioca and cook until tapioca is cooked well through.
  3. Drain the water and serve hot.

Mulaku Chammanthi

IMG_3183

Ingredients

  • Shallots –  5
  • Bird’s eye chili – 10/Green chili – 3
  • Tamarind – a small piece
  • Coconut oil – 1 tablespoon
  • Water – 2 tablespoon
  • Salt

Preparation

  1. Crush the shallots, tamarind and chilies using a mortar-pestle until the onion has started to release its juice(you can also pulse the mix in a grinder).
  2. Add coconut oil, salt, little water and mix everything together.

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