Mango Chilli Tapioca


Manga-Mulaku Udachathum, Vella Kappayum


Preparation of Mashed Tapioca


  • Fresh tapioca – 500g
  • Salt – as needed
  • Shallots – 10 nos (crushed)
  • Kanthari (bird’s eye chilli) / green chilli- as per taste (crushed)
  • Curry leaves – few
  • Coconut oil – 2 tbsp


Add the freshly cut tapioca into a vessel. Pour enough water to cover the tapioca. Boil till the tapioca gets cooked. Add salt as needed in between. Drain the water when tapioca is cooked well. Now add shallots, chilli, a few curry leaves and coconut oil. Mix well and mash slightly.


Preparation of Mango Chutney


  • Green mango – 1 cup (peeled, chopped)
  • Shallots – 5 to 10 nos
  • Kanthari / green chilli – as per taste
  • Salt – as needed
  • Coconut oil – 1 to 2 tbsp


Crush mango, shallots and chilli using a mortar and pestle. You can use electric chopper or blender. Add salt as needed. Slightly crush and mix well. Pour coconut oil and mix well.

Tasty and spicy mango chutney is ready to be served with mashed tapioca.






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