Ulli chammanthi for kappa - ulli chammanthi is a simple condiment made from coarsely ground pearl onions, chilies and salt. This tasty onion chammanthi is usually served with steamed or boiled tapioca.
½ cup roughly chopped pearl onions or red onions or shallots
3 to 4 green chiliesor add as per taste
1 teaspoonsea salt or add as required
1 tiny piece of tamarind (optional)
2 tablespoons coconut oil or add as required
for cooking tapioca:
1 tapioca root(yuca, casava, kappa) or 500 to 600 grams
2 cups water
½ teaspoon salt or add as required
Instructions
making ulli chammanthi recipe
Rinse 10 to 12 pearl onions. Then peel and roughly chop them. Also rinse and chop 3 to 4 green chilies. You will need ½ cup of roughly chopped pearl onions.
In a small grinder add the chopped onions and green chilies.
Add 1 tiny piece of tamarind (optional). Also add 1 teaspoon sea salt. You can also add white salt as per taste.
Using the pulse option grind at intervals. Grind to a coarse mixture.
Remove the onion chutney in a bowl.
Add 2 tablespoons coconut oil. You can add some more coconut oil also if you want. mix very well.
Serve ulli chammanthi with steamed tapioca (chenda kappa).
making chenda kappa
Take 1 tapioca (about 500 to 600 grams). Rinse it well.
Peel and then chop tapioca in long cylindrical pieces of 3 to 4 inches. Rinse again in water a couple of times.
Then take all of the rinsed tapioca pieces in a pan.
Add ½ teaspoon salt or add as required.
Add 2 cups water.
Cover the pan with its lid and cook tapioca on a medium-low to medium flame.
In between do check when the tapioca pieces are getting cooked.
Simmer till a knife or a fork can easily pass through the tapioca. Do not overcook the tapioca.
Then drain all the water.
Serve chenda kappa hot or warm with ulli chammanthi.