Go Back
–+ servings

Kappa with Milagai Chutney - Boiled Tapioca with Red Chilli Chutney

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.
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 to 6 servings
Author: Aarthi

Ingredients

  • 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

Instructions

  • 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.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share on Facebook