tapioca with bird eye chilli/kappayum kaanthariyum
This is another recipe with Tapioca/kappa commonly used in Kerala!!
Cooking Time
25min
Prep Time
5 min
Serves
5
Categories
Dinner
Lunch
Side Dish
Snacks
Cooking tools used
Slow Cooker
clay cooking pot
Cuisines
Indian - Kerala
Indian - Malabar cuisine
Ingredients
Main Section
Tapioca
1000
gms
Peel off the skin and cut in small pieces
Shallots
5-6
unit/count
Finely chopped
green chillies
1-2
unit/count
salt
2
tsp
mustard seeds
1
tsp
coconut oil
3
tbsp
Birds eye chillies
6-7
unit/count
Finely crushed
dry red chillies
1-2
unit/count
curry leaves
1/2
handful
Step 1
Cut the tapioca into small pieces and clean it.boil water in a pan.transfer the tapioca pieces to it.adjust the salt.cover with a lid and allow it to cook for 20-25 minute.(if the tapioca is smashy,it means it is well cooked)
Step 2
Put another pan on medium flame.add coconut oil.when it is hot,add mustard seeds,dry red chillies,shallots,curry leaves,green chillies and bird eye chillies into it.sauté it well.adjust the salt.
Step 3
now transfer it to the cooked tapioca and mix well.
Step 4
Enjoy it with a hot cup of tea!!
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