I love tapioca, I love the flavour and the richness of it. We often just season the tapioca with spices and have it with a chilli chutney. I also add it to samosas and have it. But this one makes it even more tasty and takes it to the next level. The crushed garlic and chillies add a new dimension to this. So try it and let me know how it turns out…
Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Serves – 4 to 5
Tapioca / Kappa / Marchini Kilangu – 1 large peeled and cubed (around 5 cups)
Salt to taste
Coconut Oil – 3 tblspn
Mustard Seeds / Kaduku – 1 tblspn
Urad dal / Ulundu – 1 tblspn
Curry leaves a handful
Dry Red Chilli – 6 to 8
Garlic – 5 cloves
Turmeric Powder / Manjal Podi – 2 tsp
Take peeled and cubed tapioca in a sauce pan. Add in salt and cook it for 15 mins. Drain it and set aside.
Crush red chillies and garlic in a mortar and pestle and set aside.
Heat oil in a kadai. Add in mustard, urad dal and fry for a min.
Now add in curry leaves, crushed garlic and red chillies and mix well.
Add in turmeric powder and mix well.
Add in cooked tapioca and toss well with the masala.
|Take all your ingredients|
|This Tapioca is cooked|
|Take chillies and garlic in a mortar and pestle|
|Till they are coarsely crushed|
|Add in urad dal|
|Saute for a min|
|Add some turmeric|
|And your cooked tapioca|