Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 2 - tapioca root stems
  • 1/2 tsp - turmeric powder
  • 2 -green chillies
  • 1.5 tsp - red chilli powder
  • 1 sprig- curry leaves
  • 1/2- coconut shredded
  • 1 tbsp - coconut oil
  • 1/2 tsp -mustard seeds
  • salt

How to Make Tapioca

  • Peel and cut the tapioca into 1/2 inch pieces. Boil it.
  • When half-boiled, strain the water (this is to take off the bitterness found in tapioca skin).
  • Boil again by adding water, and after the water comes to a boil, strain the water again. The tapioca should be 3/4th cooked.
  • Crush the green chillies and shredded coconut. Only crush it, do not make a paste.
  • Add turmeric powder and red chilli powder.
  • Mix 1/2 cup of water to this mixture, add salt and boil tapioca to a semi-soft consistency.
  • Let the water evaporate completely.
  • Heat coconut oil in a pan, pop mustard seeds and curry leaves. Add it to the tapioca mixture and mix it.