Ingredients
Tapioca(Also known as Yuca Root. Maravalli Kilangu/Maricheeni Kilangu (Tamil) Kappa (Malayalam)) – Skin peeled off Cleaned and cubed – 1 no.
Whole Pepper Corns – 4 nos
Turmeric powder
Mustard Seeds – 1/ tsp
split urad dal – 1/ tsp
Shallots – 10 to 12 (sliced)
Red Chillies – 3
Grated Coconut – 1/2 cup
Curry leaves
Oil
Salt to taste
Method:
In a large pot or pressure cooker pan boil water. When water gets bubbling hot, add cubed tapioca, little salt, a pinch of turmeric and whole peppercorns. The water lever should be such that the tapioca pieces must be submerged an inch or two below.
Cook till the tapioca cubes turn soft. Check at frequent intervals. A normal, fresh tapioca takes 20 to 25 minutes to get cooked to this consistency. If you take a cooked piece at this stage, it should neither be too hard nor be too mushy. If the pieces are overcooked, they become pasty while sautéing.
Drain off the excess water and set aside the cooked tapioca pieces.
Heat oil in a skillet.
When hot, add mustard seeds. After they splutter , add curry leaves and broken red chillies.
Now add sliced shallots, and saute until golden brown.
Add boiled tapioca slices and mix. Then add grated coconut.
Check salt and add more, if required.
Serve hot.
This dish can be had as an evening snack. While Non-Veg lovers would like to have this with Fish Curry, hot and spicy red chilli tamarind chutney would also be a perfect accompaniment for Veg lovers.
