Kappa with Milagai Chutney – Boiled Tapioca with Red Chilli Chutney with step wise pictures.
Kappa with Milagai Chutney Recipe. Boiled Tapioca with Red Chilli Chutney is a traditional recipe which is close to my heart. Not only it taste so yummy it is very good for you.
Marchini Kizhangu is my all time favorite food, mum used to boil it and season it with little mustard seeds, curry leaves and other spices. It taste delicious and we devour it in no time at all.
Tapioca is one such ingredient which makes a meal on itself. It is so filling and full of good carbs which taste so fill. if you love tapioca then this one will be your favourite.
This is how we enjoy tapioca / kappa when we are little. Mom just boils tapioca in large pieces and serve it with this chilli and garlic chutney which is then drizzled with coconut oil. Somedays she gets little lazy and just mix chilli powder and salt with crushed garlic but always coconut oil is drizzled on top.
Hope you will give this a try and let me know how it turns out for you.
- Tapioca / Kappa Kizhangu / Marchini Kilangu - 1 kg
- Salt to taste
- Water for boiling kappa
- Red Chillies - 10
- Garlic - 4 large cloves
- Salt to taste
- Coconut Oil - 4 tblsp
- Peel tapioca skin and cut in half length wise.
- Now take it in a pan, cover with water add salt to it and boil it till tapioca is cooked. Drain and set aside.
- Now make chutney. Take chillies, garlic and salt in a blender. Puree till smooth.
- Take it in a bowl, add coconut oil and mix well.
- Serve this with kappa.
1)Take your tapioca / kappa / marchini kizhangu
2)Peel off the skin
3)Soak it in cold water
4)Cut each tapioca in half lengthwise and boil in salted water
5)Drain and set aside.
6)Now lets make chutney. Take dry red chillies and garlic in a blender
7)Add in salt
8)Grind it into a smooth paste
9)Take it in a bowl
10)Add coconut oil
11)Mix oil into the chutney.
12)Serve this chutney with kappa.