Craving a quick traditional snack? Here's tapioca with coconut and bird's eye chilli mix

Looking for a quick, fiery and flavour-packed Kerala-style side dish? This simple tapioca recipe combines the earthy taste of boiled tapioca with fresh coconut, shallots and the heat of bird's eye chillies, finished with a drizzle of aromatic coconut oil.

Ingredients

• 1 cup boiled tapioca, roughly mashed
• ¼ cup freshly grated coconut
• 4-5 bird's eye chillies (adjust according to spice preference)
• 3-4 shallots
• A small ball-sized piece of tamarind
• Salt, to taste
• 1 tablespoon fresh coconut oil
• Curry leaves, a few

Method

Serve immediately as a snack, breakfast dish or as a rustic accompaniment to fish curry.