Recipe of Speedy Tapioca stir fry with chilli chutney Cooking Basics for Beginners

Tapioca stir fry with chilli chutney is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Tapioca stir fry with chilli chutney is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have tapioca stir fry with chilli chutney using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Tapioca stir fry with chilli chutney:

1. Take 2 cups Tapioca (Kappa), cleaned and cut into big cubed
2. Make ready 1/4 tsp Mustard seeds
3. Take 3 nos. Shallots
4. Take 1/4 tsp Turmeric powder-
5. Get 2 pieces Dry red chilies (as per taste)
6. Prepare 2 tbsp Grated coconut
7. Prepare Curry leaves- as required
8. Get Rock Salt as required
9. Prepare Coconut Oil as required
10. Take GREEN Chilli CHUTNEY Ingredients:
11. Take 3 nos. Green chilli/ 2 birds eye chilli
12. Prepare 4 nos. Shallots
13. Prepare 3-4 tsp Coconut oil (as required)
14. Get 2 tsp Water
15. Prepare Rock Salt as required

Steps to make Tapioca stir fry with chilli chutney:

1. Clean the tapioca and leave it in water for 5 - 10 minutes. In a vessel take water, add salt to taste, leave it to boil. When water starts boiling add tapioca. Cook until it is tender, drain the water and keep the tapioca covered, so as not to lose the moisture.
2. Heat oil in a pan, add mustard seeds and let it splutter. Add shallots, when the shallots are translucent, add dry red chilies and curry leaves. Saute until shallots turn light golden.
3. Add turmeric powder, saute for few seconds. Now add grated coconut and mix well. Add the cooked tapioca and mix well until the tapioca is coated with the coconut. Add a spoon of water and check for salt. Cover the pan and cook on low flame for another 2 - 3 minutes to let the flavours get into the tapioca and the water evaporates.
4. Open the lid of the pan and add a 1/2 tsp of coconut oil and close back the lid so that the freshness of the coconut oil fragrance retains in the food. Your Tapioca Stir fry is ready.
5. Green Chilli Chutney Procedure :Roughly chop the green chilli and shallots, put it in the mortar pestle and crush it. Add salt as required. Add coconut oil and water to the crushed mixture and slightly crush with the pestle. Remove the crushed mixture to the serving dish and add 2 tsp of water and mix well. Your Chutney is ready.

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