KAPPA AND ULLI CHAMMANTHI

Kappa and ulli chammanthi are all time favorites of any malayali. It can be had as breakfast or as a tea time tiffin.I made this recently for the evening tea. ulli chammanthi and coconut chutney goes well with kappa. usually i have it with coconut chutney , but this time i tried ulli chammanthi which came out very well and hence thought of sharing the recipe.

KAPPA VEVICHATHU              


INGREDIENTS ( for 2 people)       


kappa/ kolli/tapioca - 2 medium size


shallots - 8-10 


green chilly - 3-4


ginger- 1 " slice minced


turmeric powder - a pinch, 


salt - as required


grated coconut - 3-4 spoons


curry leaves - 1 sprig 


urad dal - 1 spoon


mustard - 1 spoon


red chilly - 1-2 


METHOD 


peel off the tapioca skin and cut them into slices.
wash thoroughly and cook it in the pressure cooker
along with ginger, green chillies , turmeric powder and salt with water an 
inch above the level of the tapioca slices. it should be cooked well until its mushy. 


heat oil in a pan, add mustard seeds, urad dal, red chilly, curry leaves and shallots 
and once the shallots color starts changing, add the cooked tapioca into it and mix well by adding grated coconut. 


ULLI CHAMMANTHI 

INGREDIENTS 


shallots - 10- 15 peeled


tamarind pulp - 1/2 a t spoon 


red chilly - 5 


salt - as required 


oil - 1 table spoon 


METHOD 


soak red chillies in water for 15 minutes . 
drain the water and grind together the shallots,
red chillies, tamarind pulp and salt. 
add oil and mix well. 

kappa vevichathu, ulli chammanthi and tea was a yummy combination for the evening tiffin !