Spicy Tapioca

Name: Spicy Tapioca
Total time: 1200 s
Yield: 2 pepla
Cuisine: Indian
Ingredients: 300 g Tapioca (peel and cut into small pieces); 1 medium size Onion (chopped); 1 tsp Ginger Garlic Paste; 1 spring Curry Leaves; 2 Bird's Eye Chilli (slit); 100 g Anchovies (peeled and rinsed); 1 tbsp Fish Curry Powder; 2 tsp Chilli Powder; as per taste Salt; 2 tbsp Oil; 2 cup Water

Inthumathy Perumal @Inthu86

Tapioca is a root vegetable. This recipe is good with white rice and rasam

Inthumathy Perumal @Inthu86

Tapioca is a root vegetable. This recipe is good with white rice and rasam

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Ingredients

20 mins

2 pepla

300 gTapioca (peel and cut into small pieces)
1medium size Onion (chopped)
1 tspGinger Garlic Paste
1spring Curry Leaves
2Bird's Eye Chilli (slit)
100 gAnchovies (peeled and rinsed)
1 tbspFish Curry Powder
2 tspChilli Powder
as per tasteSalt
2 tbspOil
2 cupWater

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Steps

20 mins

1

Rinse the tapioca and keep aside.
2

Heat oil in a pan. Fry anchovies until golden brown. Keep aside.
3

In the same pan add onion saute until golden brown. Then add ginger garlic paste and chilli. Saute until raw smell disappear.
4

Add curry leaves and tapioca. Saute 2 mins. Add fried anchovies. Do a quick stir.
5

Add 1/2 cup water, salt, fish curry powder & chilli powder. Cook until oil separate. Stir time to time.
6

Add balance water, cover and cook for 6 to 7 mins. At this stage tapioca should be soft and tender. Mash a bit the tapiaco.
7

You can skip the chilli powder, if you want less spicy.