Mashed tapioca tempered with coconut (Indian) recipe
ingredients
1 kg (2.2 lb) Tapioca (Simla alu), skinned, diced
1/2 tsp (1 g) Red chilli powder
1/4 tsp Turmeric (haldi) powder
1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated
2 Button onions
a pinch Cumin (jeera) seeds
1/2 tsp (1 g) Red chilli powder
1/4 tsp Turmeric (haldi) powder
1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated
2 Button onions
a pinch Cumin (jeera) seeds
For the tempering:
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1/2 tsp Mustard seeds (rai)
3 tbsp (36 g) 1 1/4 oz Onions, chopped
a few sprigs Curry leaves (kadhi patta)
2 Dry red chillies (sookhi lal mirch), halved
3 tbsp (12 g) Coconut, grated
1/2 tsp Mustard seeds (rai)
3 tbsp (36 g) 1 1/4 oz Onions, chopped
a few sprigs Curry leaves (kadhi patta)
2 Dry red chillies (sookhi lal mirch), halved
3 tbsp (12 g) Coconut, grated
method
1. Boil the tapioca in water; when tender drain the water and keep aside to cool. When cool enough to handle, mash the tapioca.
2. Mix the red chilli powder and turmeric powder together.
3. Crush the coconut, onions, and cumin seeds together. Mix the spice powder.
4. Mix this paste with the mashed tapioca, add salt and cook on low heat.
5. For the tempering, heat the oil in a wok (kadhai); add the mustard seeds and the remaining ingredients; saute till brown. Remove and add to the tapioca mixture; mix well and serve hot.
2. Mix the red chilli powder and turmeric powder together.
3. Crush the coconut, onions, and cumin seeds together. Mix the spice powder.
4. Mix this paste with the mashed tapioca, add salt and cook on low heat.
5. For the tempering, heat the oil in a wok (kadhai); add the mustard seeds and the remaining ingredients; saute till brown. Remove and add to the tapioca mixture; mix well and serve hot.
serving amount
serves: 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
