Monday, August 3, 2009

Kappayum Mulakum / Tapioca & dry chilly chutney

Tapioca is a starch extracted from the root of the cassava plant. Tapioca was a native to the Amazon , but is now cultivated worldwide and has many names, including cassava,Yuca & Kappa . It is processed comercially into boba,sabudana,sago, perl tapioca ,tapioca powder etc .Tapioca is gluten free, and nearly protein free hence a food that can be consumed by people with allergies.

To prepare the tapioca root .Peel the skin and boil it in excess water until soft .Towards the last 5 minutes add salt into the cooking water and then strain the water when cooked.

At my home we eat it with a fiery chutney made out of dry red chillies and shallots.
Back home it was my dad who always made this chutney .He used to cover the shallots with red hot coals and roast them until charred on the outside .The same would be done to the dry red chillies. We malayalees call it chuttedukkuka translated to burnt - It imparts a nice smokey flavour to the food.

To make the chilly chutney or mulaku neradi as we call it need

  1. Shallots
  2. dry red chillies
  3. salt
  4. vinegar or tamarind
  5. coconut oil
Roast the shallots and red chillies in a hot pan with a touch of oil .
Crush them in a mortar and pestle adding salt .
Mix in vinegar to taste.
Add fresh coconut oil on top and mix well.
The oil helps tone the heat of the chillies down.

This is my all time favourite chutney ...

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