Kappa Puzhukkum Ulli Chammanthiyum
Boiled Tapioca (Cassava) and Onion Chutney is an ideal combo for the evening tea. I have had different variety of Kappa dishes in my childhood. Mostly kappa puzhukku and Ulli Chutney, since it was very easy to prepare, will be in the kitchen waiting for me to return from school. In my last visit also my aunt prepared the same for me. Its taste was excellent.
Ingredients for Kappa Puzhukku:
- Kappa – 1 large, cubed
- Salt to taste
Wash and cook with salt in enough water, strain and keep aside
Ingredients for Ulli Chammanthi:
- Shallots/small onion/sambar onion cleaned : a handful
- Green Chilly (preferably Kanthari mulaku) – 3-4
- Ginger (Optional) – a very small piece (like tamarind seed size)
- Tamarind – 1/8 tsp
- Coconut oil – 2 tbsp
- Salt to taste
Method of preparation:
- Coarsely grind small onion, green chilly, tamarind, ginger and mix it with coconut oil and salt to taste. You will definitely love its tangy taste with boiled kappa.
Your Ulli Chutney is ready and serve it with kappa puzhukku, Chembu puzhukku (Colocasia) or Chena Puzhukku (Yam Elephant), etc…
