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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
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Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
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.
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