Kappa With Ulli Chutney
Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.
Ingredientsfor 4 servings
- 1 kg Kappa Tapioca
- 1 cup Onion small
- 3 nos Green chilly
- 1 tsp Coconut oil
- 1 tsp Viniger
- Salt, to taste
Preparation
Step 1
Clean and cut tapioca into big pieces and cook it till it is done.
Step 2
Add salt to it and drain the remaining water.
Step 3
Make a paste out of small onions and chillies.
Step 4
After making the paste, remove it to a small bowl and mix it with coconut oil and viniger and Season with salt.
Step 5
You can use red chilly powder as well as kanthari mulaku(cheene mulaku) instead of green chillies.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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