Unakka kappa vevichathu and Ulli chammanthi or Dried tapioca with grated coconut mixture and shallot chutney
Unakka kappa vevichathu and Ulli chammanthi or Dried tapioca with grated coconut mixture and shallot chutney can be served as a breakfast recipe or as an evening dish.
Unakka kappa vevichathu and Ulli chammanthi – Tapioca is a root extracted from the cassava plant. Raw tapiocas are parboiled and dried in the sun so that it can be stored for longer periods. These dried tapiocas are called by the name ‘Unakka Kappa‘ or ‘Vaattu Kappa‘ (dried tapioca). Dried tapioca and grated coconut are the essential ingredients used in this dish. Unlike other tapioca recipes, turmeric powder is not used in this recipe. Boiled and cooked dried tapioca pieces are mixed with freshly grated coconut to have a unique taste. Red coloured shallot chutney is served as a side dish for Unakka kappa vevichathu. The use of dried red chillies imparts a spicy flavour to the chutney. Crushed shallots and few drops of coconut oil are also used for making shallot chutney. Have a look at the ingredients used and the method of preparation of Dried tapioca recipe with grated coconut mixture and shallot chutney.
Ingredients for making Unakka kappa vevichathu or Dried tapioca with grated coconut mixture
- 2 cups of Unakka kappa or Dried tapioca
- 4 cups of water
- 1 cup of fresh grated coconut
- 3 green chillies
- 5-6 medium sized shallots
- Salt for the taste
- Few teaspoons of coconut oil
Ingredients for making Ulli Chammanthi or Shallot chutney
- 13-15 medium sized shallots
- 4-5 dry red chillies
- Salt as per the taste
- Few drops of coconut oil
Method of preparation of Unakka kappa vevichathu or Dried tapioca with grated coconut mixture
- Wash the dried tapioca in clean water and soak it in water overnight.
- Drain the tapioca and transfer it to the cooking vessel. Also, add 4 cups of water.
- Keep the vessel in a medium flame and heat it to a boil.
- Boil it for about twenty to twenty-five minutes. Once the tapioca pieces are cooked, drain it and keep it aside.
- Meanwhile, crush together the grated coconut, shallots and green chillies to form a white coloured coconut mixture.
- Add this to the tapioca and mix it well. Also, add 1 teaspoon of coconut oil and again mix it thoroughly using a wooden stick.
- Transfer it to a serving plate and serve it hot with spicy Ulli chammanthi or Shallot chutney.
Method of preparation of Ulli chammanthi or Shallot chutney
- Heat a frying pan in a low medium flame and dry fry the red chillies for few minutes.
- Crush the red chillies, shallots and salt to form a paste.
- Pour few drops of coconut oil and mix it well.
- Check the salt and if required add the salt as per the taste and mix it well.
- Serve it with Unakka kappa vevichathu or Dried tapioca with grated coconut mixture.