Recipe of Super Quick Homemade Tapioca stir fry with chilli chutney - Free Download

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

The ingredients needed to cook Tapioca stir fry with chilli chutney:

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

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..

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.

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