Tapioca is a root of a plant Cassava which is freely available through all the seasons of the year in the Southern part of India. It is consumed just boiled or boiled and cooked as a food item. It is a hardy plant and its easy availability helps us to cook it now and then at home. Tapioca Fry is served along with rice based meals and fish curry etc.
Cooking Time : 30 minutes Servings : 4
1. Tapioca : 400 Grams
2. Cumin : 1 Teaspoon
3. G. Chili : 2
4. Garlic cloves : 4
5. Turmeric Powder : 0.5 Teaspoon
6. Coconut gratings : 1 Cup
7. Salt : 0.75 Teaspoon
8. Oil ( Coconut oil or Sesame Oil ) : 1 Tablespoon
9. Mustard : 1 Teaspoon
10. Curry leaves : 2 sprigs
11. Water : 2 Cups
METHOD : Choose a fresh, medium size Tapioca pink in colour. Remove the hard, outer skin and wash it well. Dice it into thin slices and shapes of your choice. Boil the diced Tapioca pieces in 2 cups of water for 6,7 minutes and drain the water completely. In a blender, blend the Cumin, G.chili, Garlic cloves, Turmeric powder and Coconut gratings coarsely. Add the ground mix to the boiled Tapioca and cook over low flame for 5 minutes. Heat a skillet with oil over medium flame and add the mustard. When it splutters, add the curry leaves. Pour this content with salt over the cooked Tapioca and stir again for another 5 minutes.