The fine, smooth tapioca bites that have absorbed the aroma of the spices and the crunchiness of the coconut, tells you stories about the land that is famous for this nutritious tuber.
Ingredients
500 gm tapioca, skinned and cut to small pieces
1/4 cup + 1 tbsp coconut oil
4 green chillies chopped lengthwise
1/2 tsp garlic crushed
1/2 tsp turmeric powder
3 shallots finely chopped
A few curry leaves
1 cup coconut grated
1 tsp mustard seeds
2 pappadom cut to small pieces
2 red chillies cut to small pieces
Salt to taste
Preparation
In a pan, boil the tapioca in water with salt. Drain and keep aside
Pressure cook the green chillies, garlic, turmeric powder, shallot, curry leaves, tapioca, coconut and salt in quarter cup of coconut oil for a whistle.
Wait till all the steam emits before uncovering the cooker.
Stir the content and transfer it to a serving plate.
Heat one table spoon coconut oil in another pan and let the mustard seeds splutter.
Fry the pappadom and red chillies together.
Pour the mix along with the oil on the tapioca on the plate.
Serve hot.
