Kerala Style Tapioca with Coconut Curd Chutney Recipe
Kerala cuisine brings a unique blend of earthy, tangy, and coconut-rich flavors, making it a favorite among food enthusiasts. One such traditional dish is Kerala Style Tapioca with Coconut Curd Chutney, a wholesome breakfast or snack option commonly served in the southern regions of India. This dish highlights the natural simplicity of tapioca root, complemented by a zesty coconut curd chutney.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tapioca root | 1 kg |
| Fresh coconut, grated | 1 cup |
| Shallots | 4-5 |
| Green chillies, chopped | 2 |
| Hung curd (Greek yogurt) | 1 ½ cups |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 65 g |
| Protein | 5 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sodium | 200 mg |
Instructions
To prepare Kerala Style Tapioca with Coconut Curd Chutney, follow these simple steps to enjoy a light, yet nourishing South Indian breakfast.
-
Prep the Tapioca Root
Begin by peeling the tapioca root, ensuring that you remove the tough outer skin. Once peeled, chop the root into even-sized pieces. Rinse the pieces thoroughly under running water to remove any excess starch. -
Boil the Tapioca
In a large saucepan, bring plenty of water to a rolling boil. Add a generous pinch of salt to the water, then carefully add the tapioca pieces. Let the tapioca cook on medium heat for 30-40 minutes, or until the pieces become soft and tender when pierced with a fork. The cooking time may vary based on the thickness of the tapioca pieces. -
Drain the Water
Once the tapioca is cooked through, drain the excess water using a colander. Set the cooked tapioca pieces aside while you prepare the chutney. -
Prepare the Coconut Curd Chutney
In a blender, add the freshly grated coconut, chopped green chillies, and shallots. Blend these ingredients until they form a smooth paste. Transfer this coconut mixture into a mixing bowl. -
Mix the Chutney
Add the hung curd (Greek yogurt) to the coconut mixture. Stir well to combine all the ingredients. Season the chutney with salt according to your taste. If the chutney is too thick, you can add a little water to adjust the consistency. The chutney should have a creamy, slightly tangy taste with a hint of spice from the green chillies. -
Serve the Dish
To serve, place the cooked tapioca on a plate alongside the coconut curd chutney. This dish is commonly enjoyed as a light breakfast or snack. For an authentic Kerala experience, pair it with Kerala Style Pazham Pori (Banana Fry) or Kerala Style Appam (Fermented Rice Pancakes with Coconut).
Tips for a Perfect Dish:
- Choosing the Right Tapioca: Make sure to select fresh and firm tapioca roots. Overripe or dried-out tapioca can alter the taste and texture of the dish.
- Enhance the Chutney: For a more robust flavor, you can temper the chutney with mustard seeds, curry leaves, and a pinch of asafoetida in hot coconut oil before mixing it with the curd.
- Serving Ideas: This dish is also a great side dish for spicy Kerala curries, enhancing the balance between mild and spicy flavors.
Enjoy this classic Kerala dish that combines simplicity with delightful taste, making it an excellent option for a hearty breakfast or a refreshing snack!
