Tuesday, March 14, 2017


Tapioca/ Maravalli kilangu
Salt to taste
Mustard seeds
Coconut scrapping
Finely chopped green chilies
Curry leaves

Preparation :
Remove skin of tapioca and cook in water with little salt.

Cook for 15 minutes until it is soft. Drain water and set aside.

Now heat oil in a seasoning pan and splutter mustard seeds. Now add free chilies and curry leaves.
Sprinkle coconut over cooked tapioca. Now pour the seasoning over.

Serve hot with chutney, meat or fish curry. Or as evening snack with black tea or coffee.

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