Maravalli kilangu (tapioca) curry recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 4 votes

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INGREDIENTS:

  1. Maravalli Kilangu (Tapioca) - 450 grams
  2. Shallot (small onion) - 7
  3. Curry leaves - 5
  4. Green chili - 1
  5. Curry masala powder or sambar powder - 1 teaspoon (tsp.)
  6. Thick coconut milk - 2 tablespoon (tbsp.)
  7. Fennel seed - 1 teaspoon (tsp.)
  8. Mustard seed - 1/4 teaspoon (tsp.)
  9. Oil - 1 teaspoon (tsp.)
  10. Salt - to taste

PREPARATION:

  1. Remove the skin and he vein from the Maravalli Kilangu and cut time into small cubes
  2. Chop shallot (small onion), green chili into fine pieces.
  3. Cook Maravalli Kilangu (Tapioca), salt to taste, curry masala powder, 2 cup of water until the Maravalli Kilangu (Tapioca) is cooked.
  4. Mash the cooked Maravalli Kilangu (Tapioca) and keep it aside.
  5. Heat oil in a pan. Add mustard seed, fennel seed, curry leaves. Once the mustard seed start to splatter.
  6. Add onion, green chili and cook for 10 minutes.
  7. Now add the mashed Maravalli Kilangu (Tapioca), coconut milk. Simmer and cook for 5 minutes and serve.

NOTES:




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