2 medium size tapioca
1 tsp mustard seed
2 ½ tbsp chopped green chilli
1 dried red chilli
½ cup grated coconut
curry leaves
salt to taste
2 tbsp coconut oil
Cut tapioa into small square
pieces. Cook by adding water (enough water to cover tapioca) and salt. Once tapioca cooked drain the water and keep it aside. Take a
frying pan add coconut oil heat it at meium flame. Then add mustard seed, once
mustard seed spluttered add red chilli, green chilli and curry leaves. After few
second add grated coconut and cooked tapioca, mix well (if needed add salt)
after two minute switch off the flame and serve either with rice as side dish
or as snack for tea.
