Village Breakfast Tapioca Recipe – Kappa Puzhukku

Ingredients

• Tapioca -1kg
• Water-for cooking
• Salt – 1 tsp

Method

•  First we peel , cut and clean the tapioca.
•  Then we take a heavy bottom pot ,pour enough water into it
•  Add cleaned tapioca and pinch of salt and bring to boil.
•  When the tapioca is well boiled, drain the water and set a side.
•  Serve and enjoy the traditional village breakfast tapioca recipe with chutney..
• Birds Eye Chilli Chutney Recipe

Ingredients

• Birds eye Chilli – 7 to 8 nos
• Shallots-9 to 10 nos
• Coconut oil -1 tbsp
• Salt – to taste

Method

•  First we crush birds eye , salt and shallots.
•  Then we transfer the chutney into a bowl .
•  Again we add one table spoon of coconut oil and mix well.
•  Serve the chutney with boiled tapioca .
• Dry Red Chilli Chutney

Ingredients

• Dry red chilli – 5 or 6 nos
• Tamarind – small size ball
• Shallot – 8 to 9 nos
• Coconut oil – 1 tbsp
• Salt – to taste

Method

•  First of all,the dry red chillies should be burnt on fire for some minutes.
•  Then wash and cleaned the dry red chillies.
•  Then we grind dry red chilli , salt , shallots and small piece of tamarind into fine
  paste.
•  Then we transfer the chutney into a bowl .
•  Now we add one table spoon of oil and mix it well
•  Serve the red chilli chutney with boiled tapioca.