Tapioca Stir Fry
Karra Pendalam Kobbari Vepudu is more than just a stir fry; it's a celebration of simple ingredients elevated by Andhra’s rich culinary heritage. Whether enjoyed as a light snack or a side dish, this recipe is a must-try for anyone who loves South Indian flavors. The combination of tender tapioca, freshly grated coconut, and aromatic spices makes it a delightful dish that is both nutritious and flavorful.
Servings: 4
Calories: 220kcal
Ingredients
- 2 tapioca roots karra pendalam
- 3 tbsp freshly grated coconut
- 1 green chili finely chopped
- 1 medium onion finely chopped
- 1 inch ginger finely chopped
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 dry red chilli
- 1 sprig of curry leaves
- 1 tsp salt
- 1 tbsp coriander leaves, chopped
- 1 tbsp oil
Instructions
- Wash the tapioca well. Cut the tapioca roots roughly into 3 pieces. Place the tapioca pieces n a pressure cooker, add a pinch of salt and sufficient water, and cook on high for about 3 whistles.
- Once the pressure releases, drain the water. Peel and cube the tapioca. Set aside.
- Meanwhile, finely chop onion, ginger and green chilli.
- Heat 1 tablespoon oil in a pan over medium heat.
- Sizzle mustard seeds, curry leaves and dry red chilli.
- Add the chopped onions, green chili, minced ginger to the hot oil. Sauté until the onions turn translucent and fragrant.
- Add the boiled and drained tapioca cubes to the pan. Sprinkle turmeric powder and salt. Gently mix to coat the tapioca with the spices and onion mixture.
- Cook the tapioca on medium heat, stirring occasionally, for about 2-3 minutes. This allows the flavors to meld.
- Sprinkle the grated coconut over the tapioca and stir to combine. Cook for an additional 2-3 minutes.
- Garnish with coriander leaves. Remove from heat.
- Serve Tapioca Stir Fry with white rice and rasam.