Growing up, we were inundated with all sorts of fresh produce from our ancestral farms . Be it tapioca,papayas, mangoes, yams, string beans, bitter gourds, coconuts, bananas... and there was so much of everything that we used to get fed up of even mangoes half-way into the seasons...And now things have changed so much, than when I got a piece of tapioca and cooked it, I was so delighted with the result, that I called my sis in Pune and my mom in Doha to give them the news!!!
Yep ! things have indeed changed... my sis actually told me that she wanted the recipe too..
So this is for you too S, coz I know I will have to give the recipe all over again when you finally get hold of Tapioca..
Tapioca - 1/2 kg (peel, cut ito cubes and wash well)
Word of wisdom from my mom- always buy One piece of tapioca. Two pieces may belong to different batches of produce and may have two different cooking points. - not good news......
Bring the tapioca to boil and drain the water.
Now add
Turmeric powder - 1/2 tsp
Red Chilly powder -1/2 tsp
Water - level with the tapioca
Cook till water is nearly gone and the tapioca pieces turn opaque. Add salt to taste .
Now coarsely grind
Grated coconut - 1/2 cup
Shallots - 3 nos
Jeera/cumin - 1/2 tsp
Green chillies - 2 nos
For tempering..
Heat oil in a kadai ( I used coconut oil)
mustard seeds - 1 tsp
Raw rice - 1 tsp
Shallots - 1 tbsp (finely sliced)
Curry leaves - 1 stalk
Dried red chillies
Add each ingredient in that order.
Once the shallots brown, add the tapioca and the ground coconut mix. Mix well and take off the flame.
Excellent with fish curry and rice....
