Tapioca Recipe- Kerala Style Spiced Tapioca with Coconut & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Tapioca Recipe – Kerala Style Spiced Tapioca with Coconut & Curry Leaves

Introduction

There’s just something so comforting about a simple, flavorful side dish, isn’t there? This Kerala-style spiced tapioca is exactly that – warm, subtly spiced, and utterly delicious. I remember my grandmother making this all the time, the aroma of curry leaves and coconut oil filling the kitchen. It’s a dish that instantly transports me back to my childhood, and I’m so excited to share it with you! It’s perfect with a hearty fish curry, but honestly? It’s just as good with a steaming cup of chai.

Why You’ll Love This Recipe

This tapioca recipe is a winner for so many reasons! It’s incredibly easy to make, requiring just a handful of ingredients and minimal effort. The flavors are beautifully balanced – the earthiness of the tapioca, the warmth of the spices, and the fragrant coconut. Plus, it’s naturally gluten-free and can easily be adapted to be vegan. It’s a fantastic way to experience the authentic tastes of Kerala cuisine.

Ingredients

Here’s what you’ll need to make this Kerala spiced tapioca:

• 1 kg tapioca, peeled and cubed
• ½ tsp turmeric powder
• Salt to taste
• 1 tbsp coconut oil
• ½ tsp mustard seeds
• 6 shallots, thinly sliced
• 3-4 dried red chillies, broken into pieces
• 2 sprigs curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Kerala Tapioca Varieties: In Kerala, we often use a slightly starchier variety of tapioca, sometimes called ‘kappa’. If you can find it, great! But any good quality tapioca will work beautifully.
• Coconut Oil Quality: Don’t skimp on the coconut oil! A good quality, fragrant coconut oil really elevates the flavor. I prefer using virgin coconut oil for its richer taste.
• Curry Leaf Freshness: Fresh curry leaves are essential. They have a unique aroma that dried leaves just can’t replicate. If you have a curry leaf plant, even better!
• Regional Chilli Variations: The type of dried red chillies used can vary depending on the region. Byadagi chillies give a lovely color and mild heat, while Guntur chillies pack a punch. Feel free to adjust to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grab your pressure cooker. Add the cubed tapioca, turmeric powder, salt, and enough water to cover it. Give it a good stir.
2. Close the lid and cook on medium heat for 3 whistles. Once done, let the pressure release naturally – don’t force it!
3. Once the pressure is released, carefully open the cooker and drain the cooked tapioca. Set it aside for now.
4. Now, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
5. Add the sliced shallots, dried red chillies, and curry leaves to the pan. Sauté until the shallots soften and turn golden brown. This usually takes about 5-7 minutes.
6. Finally, add the cooked tapioca to the pan with the tempered spices. Mix everything well, ensuring the tapioca is coated evenly. Cook for another 2-3 minutes, allowing the flavors to meld together.

Expert Tips

• Don’t overcook the tapioca in the pressure cooker, or it will become mushy.
• Make sure the oil is hot before adding the mustard seeds – this ensures they splutter properly.
• Adjust the amount of chillies to your liking. If you prefer a milder flavor, use fewer chillies or remove the seeds.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally gluten-free! To make it vegan, simply ensure your coconut oil is plant-based.
• Spice Level Adjustment: My family loves a bit of heat, but you can easily adjust the spice level. For mild, use just 1-2 chillies. For hot, add a pinch of chilli powder along with the dried red chillies.
• Festival Adaptations: During Onam or Vishnu, we sometimes add a handful of grated coconut to the tapioca along with the tempered spices for extra richness.

Serving Suggestions

This spiced tapioca is incredibly versatile. It’s traditionally served as a side dish with fish curry, especially a spicy Kerala-style fish curry. But it’s also delicious on its own as a snack with a cup of chai. My friend, Priya, loves to serve it with a simple lentil curry (dal) for a complete meal.

Storage Instructions

Leftover spiced tapioca can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

Let’s answer some common questions!

• Is this tapioca recipe gluten-free? Yes, absolutely! Tapioca is naturally gluten-free, making this a great option for those with gluten sensitivities.
• What type of tapioca is best for this recipe? While any tapioca will work, a slightly starchier variety like ‘kappa’ (if you can find it) gives the best texture.
• Can I make this tapioca dish ahead of time? You can cook the tapioca ahead of time and store it in the refrigerator. Just temper the spices and combine everything when you’re ready to serve.
• What is the best way to store leftover spiced tapioca? Store it in an airtight container in the refrigerator for up to 3 days.
• Can I use a different oil instead of coconut oil? While coconut oil is traditional and adds a lovely flavor, you can use vegetable oil or sunflower oil if you prefer. However, the taste won’t be quite the same.