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
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  1. We used to have a similar dish in Africa.boiled yam with chilli or chicken curry.

  2. Hi Sojo ,

    very different combination !!!

    Looks delicious..

    Keep it up Sojo:)

  3. Omg, wish i live near u..lovely platter.

  4. Love this...Perfect nadan bakshanam...

  5. delicious side to eat tapioca with we make a different sambal with coconut for tapioca