Spicy Tapioca Recipe – Kerala Style with Garlic & Red Chillies

Last Updated on 4 months by Neha Deshmukh

Spicy Tapioca Recipe – Kerala Style with Garlic & Red Chillies

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a spicy tapioca stir-fry, Kerala style. This isn’t just a dish; it’s a little piece of my childhood, filled with the aromas of coconut oil, fiery red chilies, and the comforting simplicity of good food. It’s perfect as a quick evening snack with a hot cup of chai, or as a vibrant side dish to complete your meal. Let’s get cooking!

Why You’ll Love This Recipe

This tapioca recipe is a delightful blend of flavors and textures. The soft, slightly chewy tapioca beautifully absorbs the spicy, aromatic tempering. It’s incredibly easy to make, ready in under 30 minutes, and requires minimal ingredients. Plus, it’s naturally gluten-free and can easily be made vegan! Honestly, once you try this, you’ll be hooked.

Ingredients

Here’s what you’ll need to whip up this Kerala-style spicy tapioca:

• 5 cups tapioca cubes (about 500g)
• 5 cloves garlic
• 5 dry red chillies
• 2 tbsp coconut oil
• 0.5 tsp black mustard seeds
• 0.5 tsp split urad dal (skinned black lentils)
• 1 strand curry leaves (about 10-12 leaves)
• 0.25 tsp turmeric powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Tapioca: In Kerala, we often use a slightly firmer variety of tapioca. If you can find it, great! Otherwise, any tapioca will work, just adjust the boiling time accordingly.
• Dry Red Chillies: The type of chili you use will impact the spice level. Byadagi chilies are great for color and mild heat, while Guntur chilies pack a serious punch! Feel free to mix and match.
• Coconut Oil: Don’t even think about substituting this! Coconut oil is essential for that authentic Kerala flavor. It really elevates the whole dish.
• Urad Dal: This adds a lovely nutty flavor and texture. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel the tapioca and give it a really good wash to get rid of any dirt. Then, cut it into roughly 1-inch cubes.
2. Pop the tapioca cubes into a pan, cover with water, and bring to a boil. Let it simmer for about 10-15 minutes, or until the tapioca is tender but still holds its shape. Drain the water and set the cooked tapioca aside.
3. Now, for the spice paste! Roughly crush the garlic cloves and dry red chillies using a mortar and pestle. Don’t worry about making it super smooth – a coarse texture is perfect. (If you don’t have a mortar and pestle, see the FAQs section!)
4. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds and split urad dal. Wait for the mustard seeds to start crackling and popping – that’s when you know the oil is ready.
5. Stir in the crushed garlic-chili mixture and turmeric powder. Sauté for just about 10 seconds, until everything is fragrant. Be careful not to burn the garlic!
6. Add the cooked tapioca, salt, and curry leaves to the pan. Mix everything well, ensuring the tapioca is nicely coated with the spice mixture.
7. Cook for another 2-3 minutes, stirring gently, until everything is well combined and heated through.
8. Remove from heat and serve immediately!

Expert Tips

• Don’t overcook the tapioca! You want it to be tender, but still have a bit of bite.
• Adjust the amount of chili to your liking. Start with less and add more if you prefer a spicier dish.
• Fresh curry leaves are best, but dried can be used in a pinch.

Variations

• With Onions: My friend, Priya, loves adding a finely chopped onion along with the mustard seeds for extra flavor.
• With Coconut: For a richer flavor, add 2-3 tablespoons of grated coconut towards the end of cooking.
• Lemon Juice: A squeeze of lemon juice at the end brightens up the flavors beautifully.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

Great news! This recipe is naturally gluten-free. Tapioca is a gluten-free root vegetable, and all the other ingredients are also gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use Byadagi chilies only, and remove the seeds before crushing.
• Medium: Use a mix of Byadagi and Guntur chilies, with more Byadagi.
• Hot: Use mostly Guntur chilies, and leave the seeds in.

Festival Adaptations (Onam/Vishnu Festival Side Dish)

This spicy tapioca is a fantastic side dish for Onam Sadhya or any Vishnu Festival feast! It adds a lovely spicy kick to the otherwise mild and sweet dishes.

Serving Suggestions

• Serve hot with a cup of masala chai – a classic combination!
• Enjoy as a side dish with rice and dal.
• It’s also delicious with a simple vegetable curry.

Storage Instructions

This is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

What type of tapioca is best for this recipe?

A slightly firmer variety holds its shape better during cooking. But honestly, any tapioca will work!

Can I use a food processor instead of a mortar and pestle?

You can, but a mortar and pestle gives a coarser texture that’s more traditional. If using a food processor, pulse briefly to avoid making a paste.

What is the best way to adjust the spice level?

Start with fewer chilies and taste as you go. You can always add more, but you can’t take it away!

Can this be made ahead of time?

You can cook the tapioca ahead of time and store it in the fridge. But the tempering is best done fresh for maximum flavor.

What other dishes can I serve with this spicy tapioca?

It pairs wonderfully with sambar, rasam, or any simple vegetable curry.