KAPPA VEVICHATHU & ULLIYUM MULAGUM CHATHACHATHU

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(BOILED TAPIOCA  & ONION CHUTNEY)

There may be umpteen varieties of recipes throughout Kerala. I cite few I know.

INGREDIENTS : Tapioca, salt to taste.

FOR CHUTNEY : Onions, green/red chillies, salt to taste, curry leaves(optional), 1/2 tsp coconut oil(optional).

PREPARATION : Cut tapioca as big pieces (roughly it can look like logs). Boil in a lot of water till soft. Keep monitoring the fire otherwise it sticks to the bottom. Once cooked, drain the water. Add salt. Toss so that it is absorbed evenly.

For the accompanying chutney, grind together onions, chillies, curry leaves & salt. Add coconut oil & mix well.

Serve the boiled tapioca logs with the onion chutney.

NOTE : To boil the tapioca, thick bottomed vessel should be used.
For the accompanying chutney, either green or red chillies can be used. Both give different flavours. So try it out.

BIRIYANI CHAMMANTHI

(BIRIYANI CHUTNEY)

Biriyani Chammanthi is a must with biriyani…….Addition of yoghurt brings in the sour element…… Coriander & mint makes this chutney very flavourful…….. Chutneys are normally grounded in Ammikkal, a mortar & pestle, in Kerala homes……

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Courtesy Mini Mahesh

Food processors/Electric grinders are good enough to make these chutneys.

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INGREDIENTS : 1 cup grated coconut, 1-2 tbsp yoghurt, few mint leaves, few sprigs coriander, 4 green chillies, 4-8 cloves garlic, 1 tsp ginger(optional), salt to taste.

DIRECTIONS : Grind all the ingredients to a paste…… Serve with Biriyani…….. This is also known as Biriyani Chammanthi.

NOTE : One can increase/ decrease chillies according to taste…….. Similarly sour element can be increased/decreased according to taste.

SATHA

(TOMATO  CARROT CHUTNEY)

This chutney is influenced from Dakkous, an Arabian tomato chutney, which is served with Arabian Mandi dishes…… Satha has delicious fresh taste.

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INGREDIENTS : 2-3 Tomatoes, 1 Carrot, 1 Onion, Green chillies (according to taste), 3-4 cloves of garlic, Fresh coriander (optional), Salt to taste, 1 – 1 1/2 tbsp vinegar.

DIRECTIONS : Grind all the ingredients together in such a way that little bits of chunks remain…… Serve garnished with green chillies & coriander leaves…….. Satha goes very well with Kozhi Mandi.