Sunday, April 8, 2012


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 – 300 gms – peeled and cubed
Turmeric powder – ¼ tsp
Salt to taste
Grated coconut – 3 tbsp
Green chilli – 1-2
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Whole red chilli – 2 pieces
Curry leaves - 7
Coconut oil – 2 tsps

Peel the tapioca and cut them in big pieces, taking care to eliminate the thin central stem running along its length.
Pressure cook it with water, turmeric powder and salt for 2 whistles and allow to cool.
Coarsely grind the coconut and green chillies.
Mix the ground paste to the cooked tapioca.
Heat coconut oil, add mustard seeds, urad dal and red chilli pieces. When they splutter, add curry leaves and add it to the tapioca and mix well.
It should not be completely dry but should be of thick pouring consistency like that of ‘koottu’.
© Copyright 2011. Brinda Balasubramonian.

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