INGREDIENTS : Tapioca, salt to taste, turmeric powder, red/green chillies, onions/garlic/coriander leaves/coconut/curry leaves, rye(black mustard seeds), coconut oil(optional).

PREPARATION : Boil tapioca with salt & turmeric powder. Mix in grounded red chillies. One can add onions, garlic, coriander leaves, coconut, etc……gives different distinct flavours when added together or individually. After mixing the masala, heat the tapioca mixture on gentle heat so that it does not stick & burn. Mix in coconut oil. Serve with fish curry.

NOTE : Instead of red chillies, one can add green chillies.
There is another variation, where instead of adding grated coconut, coconut is roasted golden brown & grounded & then mixed in with tapioca.
To create another variety, instead of mixing in coconut oil, one can do tempering. Heat oil. Add in rye, red chillies, curry leaves. Add this tempering to tapioca mixture.


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