Tapioca paired with a fiery bird's-eye chilly chutney

There is some kind of nostalgia and comfort attached to this combination of tapioca and bird’s eye chilli chutney, at every Malayali's heart. Now that Malayalis have moved all over the world, this authentic Kerala dish has a fan following across the globe too. So let’s try this quick and easy fiery combo.

Ingredients

• Tapioca – cut into small chunks, 500 gm
• Turmeric – 1 teaspoon
• Salt- to taste
• Water – as required.
• Bird’s eye chilli – 8-10
• Shallots- 6-8
• Kashmiri chilli powder – ½ teaspoon
• Curry leaves – 4-6 nos.
• Tamarind – a tiny ball
• Coconut oil – 1 tablespoon

Preparation

Wash the tapioca chunks well. Drain and transfer to a pressure cooker. Add enough water, salt and turmeric. Cook and remove it after 1-2 whistles. Drain off if there is excess water.

Into a stone mortar add the bird's-eye chilli, shallots, curry leaves, salt, chilli powder, and tamarind, and smash it all together with the pestle. Finally, add the raw coconut oil and mix.

Enjoy this combo while the tapioca is still warm.