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Main Course

Kappa Chammanthi

A tasty dip for kappa as well as dosa and idly. A easy side dish which is made of shallots and green chillies. Usually just boiled kappa goes very well with the tasty dip.

Ingredientsfor 3 servings

15 nos Shallots (Kunjulli)
5 nos Green chillies
2 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
For preparing the Dip, crush shallots and green chillies.
Step 2
Add salt and pour the coconut oil on top of the dip. Adding coconut oil enhances the superiority of the dish.
Step 3
Serve the side dish with hot kappa. Tapioca is grown in plenty in Kerala and hence an economical vegetable. You will not meet a single Malayalee who has not tasted Kappa with Chammanthi.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Kappa Chammanthi

A tasty dip for kappa as well as dosa and idly. A easy side dish which is made of shallots and green chillies. Usually just boiled kappa goes very well with the tasty dip.

Ingredientsfor 3 servings

15 nos Shallots (Kunjulli)
5 nos Green chillies
2 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
For preparing the Dip, crush shallots and green chillies.
Step 2
Add salt and pour the coconut oil on top of the dip. Adding coconut oil enhances the superiority of the dish.
Step 3
Serve the side dish with hot kappa. Tapioca is grown in plenty in Kerala and hence an economical vegetable. You will not meet a single Malayalee who has not tasted Kappa with Chammanthi.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.