Tapioca is grown in abundance in Kerala – it used to be the poor man’s staple diet. It makes simple, tasty dishes. But it produces gas – so use restraint and don’t go on a binge!
This tastes good with 'morkoottaan'.
Tapioca – 500 gms (cubed)
Turmeric powder – ¼ tsp
Salt to taste
Grated coconut – 2-3 tbsp
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Whole red chilli – 3 pieces
Green chilli – 1
Curry leaves – 7
Peel the thick skin of the tapioca. Cut into pieces – taking care not to include the thin central stem.
Wash the cut pieces well.
Pressure cook with turmeric powder and salt for 2 whistles. Cool. Drain off the water.
Heat oil in a kadhai and add the mustard seeds and urad dal. When they crackle, add red chilli pieces and curry leaves.
Add the tapioca to it and add the grated coconut. Mix well and turn off the gas.
After 10 minutes, add crushed green chillies.
© Copyright 2011. Brinda Balasubramonian.