#covid19#Lockdowncooking#Tapioca in coconut milk

Tapioca 2kg, peeled, chopped into medium chunks. Boil enough water to cover the tapioca. Add a tsp. of turmeric powder and salt. Drop in the tapioca and allow to cook well. Drain out the water and keep aside.

Onion 1 large, garlic 10 cloves, both chopped, green chilli 7 silted, coconut oil 2 tbsp., urd dal splits 1 tbsp., mustard seeds 1/2 tsp., coconut milk 1/2 cup, salt to taste and a pinch of turmeric powder.Since I was out of stock with curry leaves it is not used. Curry leaves add aroma and nice presentation while served.

Heat the coconut oil, on medium flame and drop in mustard and urd dal splits, allow mustard seeds to splutter and urd dal splits turn golden brown, drop in onion, garlic and green chilli. Add a little salt now. Mix well sauté till tender and light brown. Add coconut milk and the turmeric powder. Reduce the flame to low, allow to bubble, add the cooked tapioca and combine well. Let the coconut milk get absorbed in the tapioca. It’s really delicious ❤️ 

We prefer this as a main meal with chilli shallots chutney.

 Fish curry is a super combination.