Chenda Kappa and Mulagu Chammanthi/ Boiled Tapioca with Green Chili Chutney – Kerala Style

2010
07.28

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Whoever said life’s finer pleasures are in simple things couldn’t be more right. And when the adage is applied to food I would bold, underline and increase it to the biggest font possible. There are foods that I could eat anytime of the day and everyday if it were allowed.  And this, is one of them. The green chili chutney is what does it for me. As a child my mother served this chutney with all forms of boiled or steamed roots and tubers like sweet potatoes, yams, tapioca etc. And that was when I think I inherited my love for the sweet tangy and spicy combos.

Note: You cannot replace shallots with onions in this recipe as it takes the taste to a whole different direction.

Green chili Chutney

Ingredients

10 shallots roughly chopped
10 hot green chilies roughly chopped
1/4 tsp of tamarind paste
1 tbsp coconut oil
salt to taste
1  curry leaf

Directions

  • Grind shallots, green chilies, tamarind and curry leaf to a coarse mixture with a chunky texture.
  • Drizzle with coconut oil and mix well.
  • Add salt to taste
  • Serve with hot kappa or yams.

    Cooking Instructions for Tapioca

    Depending on the quality of the tapioca the cooking time varies. So it is safer to cook this in an open pan with salted boiling water rather than a pressure cooker. This allows you to check on it with a fork in regular intervals. Cooked tapioca should be soft and tender right through.

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