Hello beautiful foodies! A pleasant day to everyone. Today, I prepared tapioca instead of having rice this lunch. This is a South Indian recipe and this is usually goes with curry.
Nowadays, the weather in our current place reaches 42 - 47 °c with intense humidity and very warm, it makes me very weak to stay in the kitchen for so long, as we are located in the last floor of building and so close to building rooftop, anyways let's get start cooking.
Ingredients:
Tapioca 1kg.
Coconut milk (1 full coconut to blender in 2cups of water)
Salt
tempering
Shallots 12pcs.
Curry leaves 2 sprigs
Mustard seeds 1/2 tspn
Green Chili 2 pc.
Dried chili (Kashmir) 2pcs.
Coconut oil
Methods:
Peel and chopped Tapioca into small pieces and boil till 80% soft, drain and set aside.
Meanwhile, extract 1 full coconut into 2 & 1/2 cups of water. Sieve and take coconut milk.
In a saucepan, pour in coconut milk, add salt and boiled tapioca. Put in a low fire. Stirring from time to time. Approx 15 min.
By that time, the coconut milk is reduced and tapioca are 100% soft.
Mash tapioca, stir continuously.
Stirring continuously till the consistency becomes like this.
Meanwhile, for tempering. Heat coconut oil,
Crackle mustard seeds, shallots, curry leaves, green chili & dried chili. Saute till raw smell is gone and shallots becomes brown.
Add in to tapioca, mix well.