October 22, 2012

Chenda Muriyan+mulak chammandhi

Chenda Muriyan..... One snap of tapioca anywhere in market brings me the taste of chenda muriyan my amma and my athai amkes... Its an awesome dish.:) vow!!! I love this combination a lot!!! Dedicating this to my amma and my Akhila Athhai!!!


For Seasoned Tapioca:
Tapioca / Marchini Kilangu / Kuchikezhangu / Kappakezhangu / Cassava – 1 kg
Mustard Seed / Kaduku -1 tsp
Urad Dal / Ulundu – 1tsp
Dry Red Chilli – 2
Curry leaves – 1 spring
Salt to taste
Oil- 1 tsp

For Green Chilli Chutney:
Green Chilli – 4
Garlic – 4
Salt to taste
Coconut Oil – 3 tblspn


For Seasoned Tapioca:

Peel the outer hard skin of the tapioca and cut into bite sized pieces. Put it in a colander and wash it well.

Take it in a saucepan and cover it with water.Once the water gets boiled, drain the water.(For any tapioca curries, you need to drain the first water that you use for boiling the same) Add water again. Add salt to taste and bring this to a boil. Simmer this for 20-25 mins or untill the tapioca is cooked through. Drain it and set aside.

Now make seasoning by heating 1 tsp of oil and add in mustard and urad dal. After it crackles add in dry red chilli and curry leaves. Mix well.

Add the boiled tapioca and mix well. Adjust the seasoning and remove into a bowl.

Serve it with green chilli Chutney

For Green Chilli Chutney:

Take green chilli, garlic and salt in a blender and grind it roughly. Now add in coconut oil and mix well. Serve this with tapioca..

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