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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
for ulli chammanthi:
- ½ cup roughly chopped pearl onions or red onions or shallots
- 3 to 4 green chilies or add as per taste
- 1 teaspoon sea 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
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.