Tapioca with green chilly chutney (kappa and pachamulaku chathachathu)

Kappa or tapioca is malayalee's comfort food at least for the old generation. Kappa curry, kappa fry, kappa and fish, meat kappa, kappa biriyani.....the list is endless. Personally, I like boiled kappa and green chilly chutney as a tea time snack.

Ingredients:
Kappa: 1 kg.
Water.
Salt.

Method:
Clean kappa and put it in cooker with water and after 2 whistle switch off fire and (cooking depends on the type of kappa) put cooker under running water and let the steam go. Put in 1 tsp salt and let it boil for a min. Strain the water. Serve hot with chutney.

For the chutney:

10 to 15 green chilies (can add more if u like it really hot)

1 onion/10 shallots.

Salt.

Coconut oil: 1 tbsp.

Method:
Grind coarsely green chilies and shallots either in a stone grinder or in chutney bowel of mixer. Mix with salt and coconut oil. Serve with hot kappa.