Tapioca Curry | One Pot Recipe | In 20 minutes | Quick & Easy Veg Curry | Kerala Cuisine

tapioca

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a healthy grain alternative, while rice is a more economical option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes are more nutritious, while yams are often less expensive.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor, while dried herbs are cost-effective.

Peel, cut into cubes, rinse thoroughly, and cook tapioca with water, a pinch of salt, and turmeric powder until really soft; drain all liquid.

Heat a large pan and add 2 teaspoons of oil.

Add 1 teaspoon of mustard seeds and let them crackle.

Add a few fresh curry leaves and 2 dry red chilies; sauté lightly.

Add 1 small chopped onion and 2 slit green chilies; sauté for 1-2 minutes on low flame until cooked.

Add salt to taste and mix well.

Add 1/4 to 1/2 teaspoon turmeric powder, 1 and 1/2 teaspoons kashmiri chili powder, and 1 and 1/2 teaspoons coriander powder; sauté for 1 minute on low flame.

Add the cooked tapioca pieces and mix well with the spices.

Add about 1 and 1/2 to 2 cups of water and mix well; cover and bring to a boil.

Once boiling, add 3 to 4 tablespoons of tamarind juice and mix well.

Cook uncovered for 3 to 4 minutes on low flame until the gravy thickens.

Add 1/2 cup of thick coconut milk and mix well; do not bring to a boil after adding coconut milk.

Add 1/4 teaspoon of garam masala powder and mix well; switch off the flame immediately.

Garnish with fresh curry leaves and remove the pan from heat.

Transfer to a serving bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary