Tapioca Recipes ( Kerala Cuisine )

Tapioca ½ kg
Onion (chopped) 1 (big)
Coriander leaves (chopped)
2 tbsp
Curry leaves (chopped) 3 sprigs
Green chillies (chopped) 4
Salt to taste
Oil 1 tbsp

Gram flour 1 cup
Chilli powder ½ tsp
Turmeric powder ¼ tsp
Oil for frying

Peel and cut the tapioca into large pieces. Pressure cook till soft. Strain and mash well. Heat a tablespoon of oil and add the mustard. When it splutters, add the onions, chillies and curry leaves.

When the onions are cooked, add mashed tapioca, salt and coriander leaves and remove from fire.

Cool and mix well. Roll into balls the size of a lemon. Make a thick batter with gram flour, chilli powder and a little salt.

Heat oil in a kadai. Dip and cover each tapioca ball with batter and deep fry till light brown and remove.

Serve with coconut chutney.

Tapioca - ½ kg (soft varietywithout much strings / fibres ( naaru )
Coconut (grated) - 1
A little salt

Wash and peel the tapioca. Grate into a dish with water. Strain and press it to remove the water completely. Add a pinch of salt and mix.

Take a puttu vessel, pour some water (it should fill only half the vessel) and boil. Take the Puttu Kutti (mould), put a handful of grated coconut and two handfuls of grated tapioca on the coconut. Repeat till the kutti is full. The last layer should be of coconut. Keep this in the vessel with boiling water.

Cover and cook till the steam comes out. Keep for few seconds more. Remove the kutti from the vessel. Remove the contents to a plate from the kutti with the help of a chappati roller. Serve hot with banana and sugar or with any curry.

Tapioca ½ kg
Green chillies (chopped) 4
Turmeric powder ¼ tsp
Big onion (chopped) 1
Rice flour ½ cup
Chilli powder ½ tbsp
Curry leaves (chopped) 4 sprigs
Salt to taste and oil for frying

Peel and grate the tapioca for the puttu. Remove from the water and drain. Add all the ingredients except the oil.

Mix till blended. Heat the oil. Take a little batter in your hands and sprinkle it with your fingers like pakkodas in the hot oil. Fry till crisp.

Remove to a strainer and drain the oil. When cool, transfer to an airtight tin and store.

Tapioca (good soft variety) 1 kg
Saunf ½ tsp
Chilli powder 1 tsp
Curry leaves 2 sprigs
Grated coconut 1 cup
Garlic 2 cloves
Turmeric powder ¼ tsp
Salt to taste

Peel the tapioca and cut into big pieces. Pressure cook with two cups of water and cook till soft (for about five minutes).

Drain the water keeping a little water with the tapioca. Add the chilli, turmeric and salt to taste. Mash till smooth.

Grind the coconut with saunf and garlic to a paste. Add to the mashed tapioca. Add curry leaves. Boil for a few seconds and remove. If the puzukku is too thick add a little more water and make it semi-solid. Serve hot.