Got leftover tapioca? Make this tasty snack in 10 mins.
Link to recipe – https://www.yummyoyummy.com/2017/02/kappa-tapioca-roast.html
Ingredients
Tapioca / kappa – 150 – 200 gm boiled adding salt, drained and sliced (Around 1.5 cup sliced)
Coconut oil – 2 – 3 tsp
Mustard seeds – 1/2 tsp (optional)
Dried red chilies – 1 – 2, broken (optional)
Curry leaves – A few
Turmeric powder – 1/2 tsp
Chilly powder – 1/2 – 3/4 tsp
Salt – To taste
Method
In a non-stick pan, heat 2 tsp coconut oil. Splutter mustard seeds and fry dry red chilies and curry leaves. Bring down the heat to low and add turmeric powder and chilly powder. Mix well and add the tapioca pieces. Roast well. Sprinkle salt, if required. Serve with thenga chammathi, chemmeen curry or fish curry.
Link to recipe – https://www.yummyoyummy.com/2017/02/kappa-tapioca-roast.html
Ingredients
Tapioca / kappa – 150 – 200 gm boiled adding salt, drained and sliced (Around 1.5 cup sliced)
Coconut oil – 2 – 3 tsp
Mustard seeds – 1/2 tsp (optional)
Dried red chilies – 1 – 2, broken (optional)
Curry leaves – A few
Turmeric powder – 1/2 tsp
Chilly powder – 1/2 – 3/4 tsp
Salt – To taste
Method
In a non-stick pan, heat 2 tsp coconut oil. Splutter mustard seeds and fry dry red chilies and curry leaves. Bring down the heat to low and add turmeric powder and chilly powder. Mix well and add the tapioca pieces. Roast well. Sprinkle salt, if required. Serve with thenga chammathi, chemmeen curry or fish curry.
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