By dhany_flavrecipes  ,     ,

January 10, 2018

This recipe takes less than 10 minutes and requires less work than on the stovetop.

  • Prep: 10 mins
  • Cook: 20 mins


5 cups of kappa or tapicoa, cubed (about 500 gm)

5 cloves of garlic, crushed

5 dry red chillies (adjust to taste)

2 tbsp of coconut oil

½ tsp of black mustard seeds

½ tsp of split urad dal

1 strand of curry leaves, torn into pieces

¼ tsp of turmeric powder

Salt to taste


1Peel the tapioca and wash it thoroughly to remove any dirt and sand.

2Cut into rough cubes by driving the knife in and splitting it off the centre of the tapioca.

3Cook the tapioca in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins).

4Crush or coarsely grind 5 cloves of garlic and 5 red chillies together in a pestle and mortar.

5Heat 2 tbsp coconut oil and add ½ tsp mustard seeds.

6When they pop, add the garlic-chilli paste along with ¼ tsp turmeric powder and fry for 10 seconds or until fragrant.

7Add the cooked tapioca, salt, and the curry leaves.

8Mix well and continue to stir until the spices coat the tapioca.

9Taste to ensure all spices are to your taste and remove from heat

10Serve hot with tea


Nutrition Facts

Serving Size1
Calories 250

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