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.

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