Tapioca stir fry with chilli chutney
Tapioca stir fry with chilli chutney

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, tapioca stir fry with chilli chutney. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Tapioca stir fry with chilli chutney #winter In winter season for snack we look to eat something hot, quick and spicy with a cup of black tea and hot hot Tapioca is the perfect comfort food. In the Caribbean we have a version and call it "boil and fry" 🙂. tapioca stir fry. Heat oil in a pan and add the mustard seeds. Add the curry leaves + broken red chilli and fry.

Tapioca stir fry with chilli chutney is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Tapioca stir fry with chilli chutney is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook tapioca stir fry with chilli chutney using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Tapioca stir fry with chilli chutney:
  1. Take 2 cups Tapioca (Kappa), cleaned and cut into big cubed
  2. Take 1/4 tsp Mustard seeds
  3. Get 3 nos. Shallots
  4. Make ready 1/4 tsp Turmeric powder-
  5. Prepare 2 pieces Dry red chilies (as per taste)
  6. Get 2 tbsp Grated coconut
  7. Get Curry leaves- as required
  8. Prepare Rock Salt as required
  9. Take Coconut Oil as required
  10. Get GREEN Chilli CHUTNEY Ingredients:
  11. Prepare 3 nos. Green chilli/ 2 birds eye chilli
  12. Get 4 nos. Shallots
  13. Take 3-4 tsp Coconut oil (as required)
  14. Take 2 tsp Water
  15. Get Rock Salt as required

Chutney is made in different ways either with red chilli powder or green chilli. To make geen chilly chutney crush together green chilli, pearl onion (shallot), peanut size tamarind, curry leaves and then add oil and salt. Inji Pennu's blog Ginger and Mango gives a good narration of peeling the skin of tapioca. While cooking tapioca, care. tapioca stir fry / kappa ularthiyathu Tapioca - A root rich in Carbohydrates and low in Fat is widely used in making different dishes right from a simple stir fry to a delectable dessert.

Steps to make Tapioca stir fry with chilli chutney:
  1. Clean the tapioca and leave it in water for 5 - 10 minutes. In a vessel take water, add salt to taste, leave it to boil. When water starts boiling add tapioca. Cook until it is tender, drain the water and keep the tapioca covered, so as not to lose the moisture.
  2. Heat oil in a pan, add mustard seeds and let it splutter. Add shallots, when the shallots are translucent, add dry red chilies and curry leaves. Saute until shallots turn light golden.
  3. Add turmeric powder, saute for few seconds. Now add grated coconut and mix well. Add the cooked tapioca and mix well until the tapioca is coated with the coconut. Add a spoon of water and check for salt. Cover the pan and cook on low flame for another 2 - 3 minutes to let the flavours get into the tapioca and the water evaporates.
  4. Open the lid of the pan and add a 1/2 tsp of coconut oil and close back the lid so that the freshness of the coconut oil fragrance retains in the food. Your Tapioca Stir fry is ready.
  5. Green Chilli Chutney Procedure :Roughly chop the green chilli and shallots, put it in the mortar pestle and crush it. Add salt as required. Add coconut oil and water to the crushed mixture and slightly crush with the pestle. Remove the crushed mixture to the serving dish and add 2 tsp of water and mix well. Your Chutney is ready.

Inji Pennu's blog Ginger and Mango gives a good narration of peeling the skin of tapioca. While cooking tapioca, care. tapioca stir fry / kappa ularthiyathu Tapioca - A root rich in Carbohydrates and low in Fat is widely used in making different dishes right from a simple stir fry to a delectable dessert. Tapioca has a special place in Kerala Cuisine, it is a delicacy of every Malayalee. Grinding curry leaves is purely optional. Also, you can skip the dry red chilli while tempering.

So that is going to wrap it up for this exceptional food tapioca stir fry with chilli chutney recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!