Kappa Puzhungiyathu and Pachmulaku Chammandi – Steamed Tapioca With Green Chillii, Shallots and Coconut Oil Dip2012-06-11
- Yield : 1 Kg
- Servings : 4
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 50m
Dip hot cooked tapioca in the spicy green chilli and shallot dip and eat with hot black coffee. This snack tastes awesome with a group of your favorite friends or family to chat with in a lazy holiday evening!!! Even kids will love this spicy simple and very traditional south Indian dish popular at Kerala, India .
- Kappa/Tapioca - 1 kg
- Green chilli - 6
- Shallots - 8
- Coconut Oil - 1 tbsp
- Salt to taste
Cook the cleaned Tapioca in water after adding salt as per taste. Once cooked if extra water is there, drain the water.
To make the dip: Crush green chilli and shallots in a food processor or mixer.
Then add coconut oil to this and mix well. The dip is ready. Very Simple, right!!!! Your dish is ready to serve.
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