Easiest Way to Make Delicious Tapioca stir fry with chilli chutney

Tapioca stir fry with chilli chutney. Take green chilli, garlic and salt in a blender and grind it roughly. Now add in coconut oil and mix well. Pictorial add dry red chilli. add some curry leaves. and fry for some sec. now add boiled tapioca in this. and mix well.

Chenda kappa or vella kappa puzhungiyath, is tapioca cut in cylindrical shape and boiled adding nothing but salt. Often served with dry chilli chutney or. Chilli Chutney Recipe- easy to make delicious and flavorful chutney recipe with green chilies. You can have Tapioca stir fry with chilli chutney using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Tapioca stir fry with chilli chutney

1. Prepare 2 cups of Tapioca (Kappa), cleaned and cut into big cubed.
2. It's 1/4 tsp of Mustard seeds.
3. You need 3 of nos. Shallots.
4. You need 1/4 tsp of Turmeric powder-.
5. It's 2 pieces of Dry red chilies (as per taste).
6. It's 2 tbsp of Grated coconut.
7. You need of Curry leaves- as required.
8. You need of Rock Salt as required.
9. Prepare of Coconut Oil as required.
10. Prepare of GREEN Chilli CHUTNEY Ingredients:.
11. You need 3 of nos. Green chilli/ 2 birds eye chilli.
12. It's 4 of nos. Shallots.
13. You need 3-4 tsp of Coconut oil (as required).
14. It's 2 tsp of Water.
15. It's of Rock Salt as required.

You will love this yummy chilli chutney with soft idli, dosa. Use roasted gram or pottukadalai instead of channa dal. Just add to the mixer jar along with other ingredients, no need to fry it. make Kappa Puzhukku /Mashed Tapioca , for which I needed a fiery and tasty side dish and this is what triumphed. This is a very hot chutney.

Tapioca stir fry with chilli chutney step by step

1. Clean the tapioca and leave it in water for 5 - 10 minutes. In a vessel take water, add salt to taste, leave it to boil. When water starts boiling add tapioca. Cook until it is tender, drain the water and keep the tapioca covered, so as not to lose the moisture..
2. Heat oil in a pan, add mustard seeds and let it splutter. Add shallots, when the shallots are translucent, add dry red chilies and curry leaves. Saute until shallots turn light golden..
3. Add turmeric powder, saute for few seconds. Now add grated coconut and mix well. Add the cooked tapioca and mix well until the tapioca is coated with the coconut. Add a spoon of water and check for salt. Cover the pan and cook on low flame for another 2 - 3 minutes to let the flavours get into the tapioca and the water evaporates..
4. Open the lid of the pan and add a 1/2 tsp of coconut oil and close back the lid so that the freshness of the coconut oil fragrance retains in the food. Your Tapioca Stir fry is ready..
5. Green Chilli Chutney Procedure :Roughly chop the green chilli and shallots, put it in the mortar pestle and crush it. Add salt as required. Add coconut oil and water to the crushed mixture and slightly crush with the pestle. Remove the crushed mixture to the serving dish and add 2 tsp of water and mix well. Your Chutney is ready..

Add or reduce red chillies according to your taste. Optional - To bring down the heat, if you want can substitute red chilli powder with kashmiri chilli powder. Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately. Add the prawns and chicken and stir-fry for a couple of minutes.