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Practical Way to Preparing Appetizing Tapioca stir fry with chilli chutney

Hoping to dine Tapioca stir fry with chilli chutney a top restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with clear instructions on producing a Tapioca stir fry with chilli chutney like a famous chef made.

Tapioca stir fry with chilli chutney

We hope you got insight from reading it, now let's go back to tapioca stir fry with chilli chutney recipe. You can cook tapioca stir fry with chilli chutney using 15 ingredients and 5 steps. Here is how you achieve it.

To make an extraordinary Tapioca stir fry with chilli chutney, below are the materials required:

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

After preparing the ingridients, next you are good to prepare your 5-star Tapioca stir fry with chilli chutney by following the instructions below:

  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..

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. Very good and tender tapioca cooks faster. However, some take a lot of time and cooking time is purely based on the tapioca used.

Recipe : Tapioca stir fry with chilli chutney

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