- Tapioca (2-3 pounds; peeled and sliced into small pieces)
- Coconut (2 cups; shredded)
- Green Chili (3 chilies)
- Cumin seeds (2 teaspoons)
- Garlic cloves (3-4 cloves)
- Shallots (3; peeled and roughly chopped)
- Curry leaves (1 spring)
- Turmeric powder (1-2 tablespoons)
- Salt (to taste)
- Coconut oil (2 tablespoons)
- Cumin seeds (1 tablespoon)
- Dried Red Chilies (3 chilies)
- Turmeric powder (1/4 teaspoon)
- Chili Powder (1/2 teaspoon)
In a large pot, boil water and add generous amount of salt. Once the water is boiling add the tapioca and let it cook. Use a fork to pierce through a piece, if it falls apart it’s cooked. Using a colander drain out the water.
While the tapioca is getting cooked, in a blender, add green chilies , cumin seeds, garlic cloves and shallots. Pulse it to a fine paste, then add the shredded coconut and blitz it a few more times and make sure it’s mixed in well. Using a pestle and motor crush the curry leaves and mix it into the coconut mixture.
Once the water from tapioca is completely drained, add it back to the pot on low heat. Add the coconut mixture into the pot and using a wooden spoon give it all a stir.
Add the turmeric powder to the tapioca and then using a potato masher and start mashing the tapioca and occasionally mixing with the wooden spoon and making sure than the tapioca is well coated with the coconut mixture and the turmeric. Check for seasoning and add more salt if required.
For tempering, place a small pan on medium heat, add the coconut oil and once hot add the cumin seeds and let it crackle. Then add the red chilies and the ground spices (turmeric and chili).
Add the tempering mix into the tapioca and give it a final mix.
Best served with fish curry.