Wednesday, March 9, 2011

Boiled Tapioca with Green Chilli Chutney (Kappa Chendamurian with Mulaku Chammanthi)

Tapioca is a staple food of Kerala. The easiest way to have it is by merely boiling it, where tapioca is cooked in boiling water and then served with hot chutney or fish curry. Chutney is made in different ways either with red chilli powder or green chilli. To make geen chilly chutney crush together green chilli, pearl onion (shallot), peanut size tamarind, curry leaves and then add oil and salt. Inji Pennu's blog Ginger and Mango gives a good narration of peeling the skin of tapioca. While cooking tapioca, care should be taken to remove any natural toxins in it by double-boiling it.
Recipe courtesy: Shn's Mishmash

4 comments:

Panchpakwan said...

This is new me but looks delicious..

Yummy Team said...

Adipoli, ente fav annu kappayum mulaku chammanthiyum..

Reshmi Mahesh said...

My fav....It tastes awesome with chutney...

FunWidFud

Indian Cuisine Blogroll said...

PP, Maya, Reshmi..thanks for visiting my blog..