Prep Time : 10 min
750 gram tapioca
1 inch ginger
2 green chilly
Cook Time : 10 min
Ingredients
1 inch ginger
2 green chilly
1/2 teaspoon turmeric powder
1 sprig curry leaves
750 milliliter water
Salt as required
For tempering:
1 tablespoon coconut oil
1 sprig curry leaves
1 teaspoon mustard seeds
3 dried red chilly
6 shallots
Directions
1) In pressure cooker add tapioca, ginger, green chilly, turmeric powder, curry leaves, salt and water. Cook in medium flame for 4 whistles. Keep this aside.
2) Heat oil in a pan splutter mustard seeds and curry leaves.
3) Now add shallots. Fry this until the shallots are golden brown. Add dried red chilly and saute for 10 seconds.
4) Add cooked tapioca to the pan and mix well.
5) Bring this to boil. Mix well and turn off the flame. Serve with rice, chapati, appam or puttu.
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