Boiled Tapioca With Green Chilly Shallot Chutney / Chenda Kappa with Pacha Mulaku Ulli Chutney

Boiled tapioca served with green chilly shallot chutney (Chenda kappa with pacha mulaku ulli chutney) is a delicious evening snack in Kerala.Tapioca also known as Cassava is called Kappa in Malayalam in Kerala.Green chilly shallots chutney is a mouth watering chutney made with green chillies, shallots, tamarind, salt and coconut oil goes well with boiled tapioca and also with kanji (rice gruels).

The following ingredients are needed to prepare Boiled Tapioca and Green chilly Shallot Chutney.

Ingredients:-

For Boiled Tapioca:-

Tapioca /Cassava. - 1 kg
Salt.                     - 1tsp
Water.                  - as required

For Green chilly Shallots Chutney:-

Green chilly. -2
Shallots.        -5
Tamarind.     - small piece
Salt.              - to taste

Method:-

1). Clean tapioca and peel the outer skin.Cut the tapioca into large round pieces using a knife. Wash the tapioca pieces thoroughly in water 2 to 3 times to remove the mud if any.

2). Cook the chopped tapioca pieces in a vessel adding a pinch of salt and enough water till it turns soft but not mushy.Drain the boiled water completely and keep aside the chenda kappa/ boiled tapioca pieces

3). Wash green chillies and chop into small pieces.Peel and wash shallots.

4). Gently crush the shallots along with chopped green chillies, tamarind and required salt using mortar and pestle.Don't make it a smooth paste.

5). Transfer the crushed green chilly shallots chutney to a bowl and add coconut oil over the chutney and mix the chutney well.

Serve the Green chilly Shallots Chutney with Boiled Tapioca pieces.