Wednesday, 11 December 2013

Kappa puzhungiyadu with pachamulaku chammanthi/Boiled tapioca with green chilly dip


Kappa puzhungiyadu with pachamulaku chammanthi/Boiled tapioca with green chilly dip





                 I strongly believe that this dish is a weakness of all Malayalis.From child hood itself I love to eat tapioca that also in any form.But with green chilly dip and a cup of black tea..oh!No words to explain..

Ingredients:


Tapioca:1 kg
Water
Salt

For green chilly dip:


Green chilly/Birds eye chilly(kanthari mulaku):1/2 cup
Shallots/Kunjulli:1 cup
Coconut oil:1 and1/2 tblspn
Salt

Method:


Boiled tapioca
  • Peel the tapioca and wash it.
  • Then cut it in to big pieces.Wash it well.
  • Boil tapioca in water by adding salt.
  • Cook it until the pieces become soft.
  • Drain the water.
Green chilly dip
  • Crush green chilly and shallots by using a mortar and pestle.
  • Add Coconut oil and salt to it.
  • Mix it well.

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