A simple straightforward tapioca dish which goes perfect with rice or by itself or even with a green chilli chutney.
A simple straightforward tapioca dish which goes perfect with rice or by itself or even with a green chilli chutney.
Ingredients
1 Kg Tapioca
2 numbers Green chilli
8 Garlic Pearls
1 tablespoon Turmeric powder
2 tablespoons Chilli powder
1 Cup Grated coconut
Curry leaves
to taste Salt
1 tablespoon Mustard seed
2 tablespoons Oil
Water
Steps
- Trim, peel and clean the tapioca and cut into palm sized length
- Slice the chilli and garlic lengthwise
- Place in tapioca, chilli and garlic in a pot of water such that the water covers the pieces
- Add in salt, turmeric powder and one tablespoon of chilli powder
- Boil till the tapioca is tender just enough for a knife to go in without effort. In a pot this takes about 30 minutes. Pressure cooking for 1-2 whistles also does the trick
- Strain and keep aside to cool
- Once cook cut the tapioca into bite sized pieces
- In a pan, heat oil. Add in the mustard and once it splutters add the curry leaves and remaining chilli powder.
- Now add in the grated coconut and fry till golden brown
- Add in the tapioca pieces with strained garlic and chilli and sautee for 5 minutes
- Serve hot with rice
Ginger, Salt & Pepper 