Tapioca is that magic root that found its way to Malayali's breakfast, lunch and dinner menus. This Kerala staple has been used widely in northern India in the form of sago pearls. Even the bubble tea, the latest Korean fad, is made bubbly with tapioca pearls. How about making a soup with these starchy roots? Try out a steaming bowl of this creamy tapioca-chicken soup recipe this rainy season.
Click here to read this recipe in Malayalam
Ingredients
300 gm tapioca grated
2 cubes of chicken stock
2 tsp minced ginger and garlic
1 onion chopped
100 gm chicken breasts cubed
Chopped curry leaves as required
¼ tsp mustard
25 gm shallots
½ tsp garam masala
½ tsp turmeric powder
½ tsp coriander powder
Preparation
Peel and cook the tapioca
Heat butter or sunflower oil in a pan
Saute ginger, garlic, onion, and the cubed chicken in it
When the colour of the onion turns to golden, add garam masala, turmeric powder and coriander powder
Add water as required
When it starts to boil, add the chicken stock cubes and the tapioca, whisk well
Remove it from the stove
Heat oil in another pan and splutter the mustard seeds
Saute curry leaves and shallots in it
Add this seasoning to the soup
Add few cubed tapioca pieces in the soup and serve
