It’s a simple
and delicious curry recipe which goes very well with any rice varieties,
chapatti or Roti. IN Tamil Nadu this is called as Maravalli Kizhangu. This is
easy to handle than the other roots. We must remove the outer skin. This is a
staple food for million people in tropical countries. It provides only carbohydrate
food value, and is low in protein, vitamins and minerals. Enjoy with this yummy
dish.
Ingredients
Chopped Tapioca
– 1 Cup
Sliced Onion –
1 (big)
Crushed
Ginger – a small piece
Crushed
Garlic – 3 to 5 pods
Grated
Coconut – ¼ cup
Chilli Powder
– 1 tbsp.
Garam Masala –
½ tbsp.
Hing – 1/8
tbsp.
Turmeric
Powder – ¼ tbsp.
Salt to taste
To Temper
Mustard Seeds
– ¼ tbsp.
Urad Dhal – ¼
tbsp.
Dry Red Chilli -2
Curry Leaves –
few
Oil – 2 tsp
Method
In a pressure
cooker bring water to boil. Add chopped tapioca pieces with little salt and
turmeric powder. Let it cook for until 1 whistle comes then switch off the
flame. Once it ready, remove excess water and keep it aside.
In a pan,
heat oil. Add the tempering ingredients one by one and saute it for few
seconds. Then add the sliced onions and fry for a min.
Add crushed
ginger, garlic pieces, chilli powder and garam masala, mix well. Sprinkle some
water if really needed.
Now add the
chopped tapioca pieces and mix with all spiced masala. Let it cook for another
5 min low flame.
Add the
grated coconut and chopped coriander leaves and then mix well. Switch off the flame.
Serve with hot steamed white rice, kuzhambu sadam, roti, chapati or any variety
rice.