Ulli Chammanthi and Boiled Tapioca/ Kappa puzhungiyathu

For Ulli Chammanti:

Pearl Onion: 5

Bird's eye Chilli/Kanthari: 14

Tamarind: a small piece

Salt: as required

Coconut Oil: 1 tbsp

Water: 2 tbsp

Pulse the tamarind, bird's eye chilli and shallots twice or thrice. 

Add the salt, water and coconut oil and mix everything properly.

Serve with Boiled Tapioca.

Tapioca: 1 kg

Salt:as required

Chop Kappa/Tapioca into big pieces like in the picture below.

Cook it with water and salt till done.
Drain off water in a colander.


Serve with Ulli Chammanti or Fish Curry

Linking this to Kerala Kitchen