KAPPA ULLARTHIYATHU(tapioca with shredded coconut) AND ULLI CHAMMANTHI(shallots in tamarind sauce)
Though kappa and meen(fish) curry is the most popular combination , I like to have kappa dipped in ulli chammanthi.
For the tapioca(kappa):
INGREDIENTS
- Appr.1 kg tapioca , cut into bite sized chunks(I have used frozen kappa)
- water for boiling
- 1/4 of a medium sized onion chopped
- 4 garlic cloves chopped
- 1 tsp chili flakes
- curry leaves
- 1 Tbsp oil
- salt to taste
- 1 cup shredded coconut
METHOD
- Dump the tapioca into a pot . Add water so that the tapioca is immersed in water. Bring to a boil. Turn off the stove and keep covered for 8 minutes. After 8 minutes , turn on the stove , add salt and bring to a boil , about 2 minutes. Drain and keep aside.
- Meanwhile heat a wok(cheena chatti) on medium high heat . When warm , add oil , when the oil is hot add the chopped onions and garlic. Sauté till the onions become slightly brown.
- Add the turmeric , chili flakes and curry leaves. Sauté for a minute.
- Add the shredded coconut . Saute until the coconut slightly for 2 minutes.
- Now add the boiled and drained tapioca. Use the tapioca after it has drained for atleast 5 minutes. Stir well . Check for salt . Turn off the stove and keep covered for atleast 30 minutes.
For the ulli chammanthi:
INGREDIENTS
- 2 cups shallots , skin removed or equivalent chopped onions
- 1/2 cup wet tamarind soaked in 1and 1/2 cup hot water
- coconut oil (preferred)
- green chilies as per taste
- 1 tsp chili powder
- salt to taste
METHOD
- Squeeze the tamarind pulp from the soaked tamarind.
- Put all the ingredients except oil in a food processor and pulse until well combined.
- Transfer to a bowl and add 2 tsp oil. Coconut oil is the preferred choice of oil but since in Seattle climate , coconut oil hardens at room temperature , any other oil including olive oil can be used.
- Serve with kappa.
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