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.