In my mind I keep thinking I have loads of time and think of taking part in all these cook outs and blog events and such. But then in reality, I am either busy with something or the other or lazy. Being a hard core mallu, I am ashamed at the low number of mallu recipes from down south. Even though I don't make mallu food that often, it is definitely a favourite of ours and I really wished I knew how to make those authentic dishes.
That's when Kerala Kitchen, this group I'm part of on Facebook, decided to do a cook out together. I decided it was the best time to learn some new dishes, and feed my mallu-food-deprived blog some fab dishes from the mother land. But as usual, I waited till the n-th minute to post it. But better late than never right? So here I am with a very popular dish from Kerala- tapioca. Since I couldn't get hold of fresh tapioca, I had to make do with the frozen one. Its not that bad, but if you get fresh ones, that's the best.
Recipe adapted from Edible Garden (serves 2)
Tapioca- 500 gms
Garlic- 5 to 6 cloves
Dry red chillies- 2
Mustard seeds- 1/2 tsp
Curry leaves- a sprig
Turmeric powder- 1/4 tsp
Oil- 1 tbsp
Salt- to taste
In the mean time, coarsely grind the garlic and red chillies in a spice grinder or with a pestle and mortar.
Heat the oil in a kadai and splutter mustard seeds and curry leaves.
Add the ground mix along with turmeric and cook for a couple of minutes, for the raw taste to disappear.
Tip in the cooked tapioca and enough salt, stir it all together and cook for a couple more minutes, just to heat through the tapioca.
Take it off the heat and serve with your favourite curry or chutney