Kappa Cutlet and Manga Chammanthi (Tapioca Cutlet with Mango Chutney)

Ingredients

For cutlet

1 kg Tapioca / Kappa

10-12 cup pearl onions (peeled)

3-4 green chillies

A handful of curry leaves

Coconut oil as required

Salt to taste

For Mango Chutney

2 semi ripe mangoes

4-5 dry red chillies

8-10 pearl onions (peeled)

2 tbsp shredded coconut

A handful of curry leaves

2-3 tsp coconut oil

Salt to taste

Method

Remove the skin from the tapioca. Cut into chunks and pressure cook adding some water, salt and turmeric powder till it is soft.

Drain the excess water and mash the tapioca coarsely.

Mince together pearl onions and green chillies. Add this, curry leaves and salt to the coarsely mashed tapioca.

Mix together, divide into lemon sized balls and shape this mixture to make cutlets.

Heat coconut oil on a tawa. Tawa fry the cutlets on medium heat until both sides are golden brown.

Serve hot with mango chutney.

To make Mango Chutney

Peel and cut the mango into small pieces.

Add the mango pieces, pearl onions, red chillies, grated coconut, curry leaves and salt to a blender.

Blend together till you get a slightly coarse paste.

Transfer the chutney to a bowl.

Add 2-3 tsp coconut oil, mix and 

Serve with tapioca cutlet.