Tapioca with Bird Eye Chilli (Kappayum Kaanthariyum)
This is another recipe with Tapioca/kappa commonly used in Kerala!
Ingredients
- 1000 grams Tapioca (Peel off the skin and cut into small pieces)
- 5.5 units Shallots (Finely chopped)
- 1.5 units Green chillies
- 2 teaspoons Salt
- 1 teaspoon Mustard seeds
- 3 tablespoons Coconut oil
- 6.5 units Birds eye chillies (Finely crushed)
- 1.5 units Dry red chillies
- 0.5 handful Curry leaves
More recipes using Tapioca
Instructions
- 1Cut the tapioca into small pieces and clean them thoroughly. Boil water in a pan and transfer the tapioca pieces into it. Adjust the salt to taste. Cover with a lid and allow it to cook for 20-25 minutes, or until the tapioca is tender and easily mashed.
- 2Place another pan over medium flame and add coconut oil. Once hot, add mustard seeds, dry red chillies, shallots, curry leaves, green chillies, and birds eye chillies. Sauté well until the shallots are golden brown. Adjust the salt as needed.
- 3Transfer the prepared seasoning to the cooked tapioca and mix thoroughly. Serve hot, ideally accompanied by a cup of tea.
