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Kappa with Milagai Chutney - Boiled Tapioca with Red Chilli Chutney

Aarthi
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
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Indian
Servings 4 to 6 servings

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.
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