Kappa puzhungiyadu with pachamulaku chammanthi/Boiled tapioca with green chilly dip
For green chilly dip:
Green chilly/Birds eye chilly(kanthari mulaku):1/2 cup
Coconut oil:1 and1/2 tblspn
- Peel the tapioca and wash it.
- Then cut it in to big pieces.Wash it well.
- Boil tapioca in water by adding salt.
- Cook it until the pieces become soft.
- Drain the water.
Green chilly dip
- Crush green chilly and shallots by using a mortar and pestle.
- Add Coconut oil and salt to it.
- Mix it well.