Ingredients:

• 500 g – tapioca ( net weight 350 g – after cleaning )
• 1/2 cup – water ( for cooking )
• Ingredient for Coconut masala (grind into paste):
• 1 cup – ( 100 g ) – grated Coconut
• 1/4 tsp – Turmeric powder
• 1/2 tsp – (or 1/2 to 3/4 tsp) – red chili powder
• 3 tbsp – water
• For seasoning:
• 1 tbsp – cooking oil
• 1 tsp -mustard
• 1/2 tsp – Jeera (cumin seeds )
• 6 – Curry leaves
• 5 – small onion, cut into thin slices

Method:

1. In a bowl, mix boiled tapioca pieces with 1/2 cup water (100 ml) and 1/2 tsp salt.
2. Cover with a lid and cook on a low heat for 8 – 10 minutes.
3. Add coconut paste and mix it well.
4. Adjust with 1/4 cup water if required and cook again on low heat for 5 – 8 minutes.
5. For seasoning:
6. In a kadai / frying pan, heat oil on a medium heat and add mustard seeds.
7. When they splutter, add jeera, curry leaves and small onion slices. Fry for 10 minutes or till fragrant and colour changes.
8. Pour this seasoning over tapioca curry and serve hot with rice, appam, rotis, kanji (rice porridge), and fish fry.
9. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya