Posted by Anjus on Jul - 21 - 2012 under Breakfast, Kerala dishes, Vegetarian
Ingredients
  • Tapioca (Fresh or frozen): 500g
  • Salt
Ulli Chutney
  • Shallots / Small onions: 10-15
  • Green chilly or Kanthari mulaku: 8-10
  • Curry leaves: a few
  • Coconut oil
  • Salt
Yoghurt Chutney
  • Shallots: 10-15
  • Red chilly powder: 1-2 tsp
  • Curry leaves: A few
  • Salt
Cuisine: Cooking time: 20-25 mins Serving: 3-4 people
Kappa_Vevichatu

Kappa_Puzhugiyathu

Kappa_Vevichatu
Kappa_Puzhungiyathu

 

Tapioca

Initial Preparations

  • Peel off the outer skins of fresh tapioca, clean the white portion well and cut into lengthy pieces. If using frozen tapioca, just wash it well and keep aside.

Steps:

  1. Boil enough amount of water in a vessel, and add the tapioca pieces along with enough salt. Make sure that you have enough water to immerse all tapioca pieces.
  2. If using frozen tapioca, drain the first course of boiling water, again add enough water with salt and boil it.
  3. Cook uncovered for about 15-20 minutes or until it becomes soft.
  4. Drain the water and keep aside.

Ulli Chutney

Initial Preparations:

  • Crush shallots, chilly and curry leaves by using mortar and pestle or pulse it in a mixer for 1-2 times.

Steps:

  1. Transfer the crushed mix into a bowl, add enough salt and coconut oil.
  2. Combine well.
  3. Serve it with the boiled tapioca.. šŸ™‚

Yoghurt Chutney

Initial Preparations:

  • Crush shallots and curry leaves by using mortar and pestle or pulse it in a mixer for 1-2 times.
  • Beat yoghurt slightly.

Steps:

  1. Transfer the crushed mix into a bowl, add enough salt.
  2. Add chilly powder into yoghurt.
  3. Combine well by adding the above crushed mix.
  4. Enjoy with tapioca!!!!

 

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Kappa Puzhungiyathu / Boiled Tapioca, 10.0 out of 10 based on 1 rating

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