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
- Add the grated coconut, bird's eye chillies, shallots, tamarind, curry leaves and salt to a mixer jar.
- Pulse the ingredients a few times to make a coarse mixture. Avoid grinding it into a fine paste.
- Transfer the boiled tapioca to a mixing bowl.
- Add the coconut-chilli mixture and gently combine using a spoon or fork until well mixed.
- Drizzle fresh coconut oil over the mixture and give it a final gentle toss.
Serve immediately as a snack, breakfast dish or as a rustic accompaniment to fish curry.
