Boiled tapioca with red chilly chutney my all time fav :) Its the most popular dish in South Indian state of Kerala. I am dam sure, u all will love the combination.
INGREDIENTS FOR BOILING KAPPA
Tapioca
Turmeric powder (optional)
Salt
Water for boiling
INGREDIENTS FOR RED CHILLY CHUTNEY
15 to 16 Kashmiri chillies
Handful of Pearl Onion
3 Sprigs of Curry leaves
Pinch of Turmeric powder
2 tsp Tamarind extract
3 tbsp Coconut oil
Salt to taste
METHOD
Boil water in a kadai with salt and turmeric powder. Peel off the tapioca skin. Cut them into big chunks as shown in pic and soak it into cold water. In the stage of boiling water, put the kappa pieces and cook . Drain and set aside.
Heat oil in a pan, Fry Kashmiri chillies till it changes its colour, add onions and fry well under low flame. When the onions turns brownish, add curry leaves, turmeric powder, tamarind, salt and remove from flame. Allow them to cool and grind them coarsely. Drizzle coconut oil on top.
Serve hot kappa with red chilly chutney :)
Enjoy!!
INGREDIENTS FOR BOILING KAPPA
Tapioca
Turmeric powder (optional)
Salt
Water for boiling
INGREDIENTS FOR RED CHILLY CHUTNEY
15 to 16 Kashmiri chillies
Handful of Pearl Onion
3 Sprigs of Curry leaves
Pinch of Turmeric powder
2 tsp Tamarind extract
3 tbsp Coconut oil
Salt to taste
Boil water in a kadai with salt and turmeric powder. Peel off the tapioca skin. Cut them into big chunks as shown in pic and soak it into cold water. In the stage of boiling water, put the kappa pieces and cook . Drain and set aside.
Heat oil in a pan, Fry Kashmiri chillies till it changes its colour, add onions and fry well under low flame. When the onions turns brownish, add curry leaves, turmeric powder, tamarind, salt and remove from flame. Allow them to cool and grind them coarsely. Drizzle coconut oil on top.
Serve hot kappa with red chilly chutney :)
Enjoy!!
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