This is also an authentic dish of kerala. Normally it is prepared by just cooking the tapioca pieces in turmeric salt and chilly mix and then served with a spicy fish gravy or an onion tomato gravy which is prepared spicy like salsa. That combination also is a must see item in almost all tea sops and restaurants in Kerala. Although it is a non fatty food with regard to oil consumption it has a reasonably good amount of carbs and hence not so advised for a heavy consumption by diabetics and those who are looking forward to reduce weight.
Serves 4
INGREDIENTS:
- Tapioca - 5-6 big pieces
- Salt as needed
- Turmeric powder- 1/4 tablespoon
- Red chilly powder- 1/2 tablespoon
- Slit green chillies- 3
- Mustard seeds- 1 tablespoon
- coconut oil- 1 tablespoon
- Grated coconut- 2 tablespoons
- Shallots/pearl onions- 3 chopped
- Whole red chilly- 2
- curry leaves to garnish
- Cumin seeds/jeera- 1 tablespoon
How to Prepare:
Step 1: Cut and clean the tapioca and keep it immersed in lightly salted water for 20 minutes to clean it well. Cut it into small chunks or into your desired shape and sizes.
Step 2: Pressure cook it for one whistle.adding two cups water and little salt , turmeric powder ,red chilly powder and slit green chillies.
Step 2: Grind the coconut with cumin seeds and shallots .
Step 3: Add the coconut mix to the cooked tapioca and cook well .
Step 4: Heat little coconut oil in a small pan and splutter mustard seeds. Add the whole red chilly and curry leaves. Add it onto the cooked gravy and mix well.
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