Kappa Puzhukkum Chamandiyum (Boiled Tapioca with Coconut Chutney)

Ingredients

Tapioca cut into medium size small pieces � 500gm
Salt to taste
Water for boiling and cooking the tapioca

Method

Boil tapioca with salt and water. Let it cook. When completely cooked, drain away the water. Serve as a snack during tea time during evenings with coconut chammandhi/chutney.

How to make the Chutney (Chammandhi)?
Ingredients

Coconut grated � 2 cup
Green chilli � 1 no.
Red chilli powder � � tsp
Small onion � 4 nos.
Tamarind as required ( 1 or 2 small pieces)
Ginger cut into small piedes � 1 small piece
Salt to taste
Curry leaves for garnishing

Method


Grind coconut, green chilli, red chilli powder, small onion, tamarind, ginger and salt. Mix well. Serve with the tapioca as a tea time delicacy.

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