A simple straightforward tapioca dish which goes perfect with rice or by itself or even with a green chilli chutney.
Trim, peel and clean the tapioca and cut into palm sized length
Slice the chilli and garlic lengthwise
Place in tapioca, chilli and garlic in a pot of water such that the water covers the pieces
Add in salt, turmeric powder and one tablespoon of chilli powder
Boil till the tapioca is tender just enough for a knife to go in without effort. In a pot this takes about 30 minutes. Pressure cooking for 1-2 whistles also does the trick
Strain and keep aside to cool
Once cook cut the tapioca into bite sized pieces
In a pan, heat oil. Add in the mustard and once it splutters add the curry leaves and remaining chilli powder.
Now add in the grated coconut and fry till golden brown
Add in the tapioca pieces with strained garlic and chilli and sautee for 5 minutes
Serve hot with rice
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