For Ulli Chammanti:
Pearl Onion: 5
Bird's eye Chilli/Kanthari: 14
Tamarind: a small piece
Salt: as required
Coconut Oil: 1 tbsp
Water: 2 tbsp
Pulse the tamarind, bird's eye chilli and shallots twice or thrice.
Add the salt, water and coconut oil and mix everything properly.
Serve with Boiled Tapioca.
Tapioca: 1 kg
Chop Kappa/Tapioca into big pieces like in the picture below.
Cook it with water and salt till done.
Drain off water in a colander.
Serve with Ulli Chammanti or Fish Curry