Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 6-8
Ingredients
- 1 kg tapioca
- 2 tbsp cooking oil
- 2 tsp mustard seed
- 1½ tsp urd dhal (black gram dhal)
- 2 sprigs curry leaves
- 3-4 dry red chilli broken into small pieces
- 2-3 small shallots
- 3-4 cili padi
- 1 tsp cumin seeds
- ¾ cup grated coconut
- ½ tsp ground tumeric
- Salt
Method
- Remove the tapioca skin and cut into large chunks. Boil the tapioca in salt and tumeric until cooked. Drain and keep aside.
- Fry the mustard seeds in oil. Add the dhal,dry chilli and curry leaves. Once the dhal turns golden brown, add in the tapioca. Fry for another 10 minutes. Remove from the pan and keep aside.
- Crush the shallots, cumin seed and cili padi in a pestle and mortar, then add the coconut and pound the mixture. (You can also use a blender, but the results will not be as good)
- Coat the fried tapioca with the coconut mixture and serve hot. This dish is also an excellent complement to fish curry.
Food Notes
- When buying tapioca, tender is always better.