Tapioca with chilly chutney(mullaku curry), the duet which every malayali loved is once again found its place in the menu
Tapioca: initially slice the tapioca in small pieces then boil it in water. After 20 minutes see that the tapioca is cooked or not if cooked, drains the water from it. Then heat oil in a deep sauce pan and splutter mustard, dry red chilies and curry leaves into. Into this add the cooked tapioca with grind coconut and add the sufficient salt into it. Tapioca is ready.
Chilly chutney: have a one cup of sambar chilly, two cup of crunched small onion , one cup of extracted coconut milk of a coconut(use its meat). Heat the pan and garnished in oil with mustard, onion, curry leaves and add the mix into it with little salt as needed. The chutney is ready.
The combinations of these two were awesome. Tapioca are used traditionally by the poor people but now it is found that the use of tapioca is widely increased in region to region in different way.
The tapioca is a starch extracted from cassava root. This species is native to the north region of Brazil. But now it spread throughout the world in different items.
In Brazil, cassava is called mandioca while its starch is called tapioca.Tapioca is one of the purest forms of starch food and the production varies from region to region.
Tapioca consists of carbohydrates, with each cup containing 23.9grams for a total of 105 calories. It is low in saturated fat, protein and sodium. It has no significant