Tuesday, December 9, 2014

Kappa Puzhungiyathum Mulaku Chammantheem (Boiled Tapioca with onion-chilly chutney)

This dish doesn't need an intro for a malayali. We all have tasted it atleast once in our lifetime and is one of our treasured dishes. Its simple, yet the taste outstanding.


Tapioca - 1 big (cut into big chunks)
Water - enough to cover the tapioca pieces
Salt  - as needed


Cut tapioca into big chunks. Wash it well and add enough water and let it boil. When it starts boiling, add salt. Once the tapioca is cooked (check with a knife), drain water and keep aside.

Mulakuchammanthi (Onion-chilly chutney)


Small onion - 5-6
Kanthari mulaku - 2-3
Tamarind -  a very small piece (optiona)
Salt - as needed
Coconut oil - 1 tbsp


Clean the small onions. Crush them together with chilly, salt and tamarinfd (if using). Once thoroughly crushed, remove this to a small bowl. Check salt and add the coconut oil. Mix well.

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