This recipe is how we usually make tapioca thoran at home. The same way we would make beans, cabbage or beetroot. It is a very easy recipe and highlights Tapioca as the star.
Serve with sambar or rasam.
I have used coconut oil in this recipe as we Keralites use this oil the most.
If you prefer to not use coconut oil, use vegetable oil, but surely not any other oil.
Ingredients:
Tapioca -1 large , cut into bite size chunks and cooked
Small onion / shallots - 10 , chopped fine
Coconut oil - 5 tbsp
Mustard - 1 tsp
Urad dal - 1 tsp
Curry leaf - 10
Coconut -1 cup
Green chilli - 3 , chopped
Method:
Grind the coconut and green chillies together without any water and keep aside.
Heat the coconut oil and splutter mustard.
Add the urad dal and fry till golden.
Add the onion (if using) and curry leaves. Fry on low flame till transparent.
Add the salt and turrmeric powder.
Now add the tapioca and mix well.
Add the ground coconut , green chilli mixture. Mix well.
You can continue cooking till the edges of the tapioca turn crisp.
Serve hot.
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