Tapioca with Tangy Chutney


Back home in Kerala, tapioca is one of the most loved snacks. In the olden days, it used to be grown in most homes, so they would just pluck and prepare, whenever they want. I guess it’s that love for tapioca, that my parents have. When they hear tapioca, or ‘kappa’, they just jump with joy like they’ve found their long lost love. ๐Ÿ˜›

One of the ways tapioca can be enjoyed is with a nice and tangy chutney.

Serves: 4

Tapioca – 2
Coconut oil – 3 tsp
Water – 1-2 tbsp
Shallots – 8-10
Green chilli – 3-4
Tamarind – a 1-inch piece
Salt – as per taste

Step 1: Peel/Chop off the skin of the tapioca. Chop into pieces. Immerse in water. Boil until done.

Step 2: In the mean-time, prepare the chutney. Blend the shallots, green chilli, tamarind. Add 3 tsp coconut oil andย  1-2 tbsp water at the end. Add salt as per taste.

ย Dip and enjoy. ๐Ÿ˜€


(This kind of boiled tapioca is usually eaten with this chutney, but you could also have it with some spicy fish curry. I had it with both, the chutney and the fish curry. ๐Ÿ˜‰ ๐Ÿ˜€ )



3 thoughts on “Tapioca with Tangy Chutney

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s