Spicy Tapioca Fry

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.