Preparation time : 40 minutes
Cooking time : 40 minutes
Serves : 8 members
Description
Tapioca is always served at breakfast, just boiled with a typical South Indian tadka done to it. At mom’s place, the tempering is also not done, they just boil it with turmeric powder and serve as a snack. I came across a malabar recipe with tapioca that’s made with mutton curry. There was a tsunami happening in my mouth with just reading the recipe. As always stored it in my mind to the to be done lists. Once at my daughter’s place, for breakfast I gave this recipe a try. The aroma of the dish travelled all over her apartment block with her neighbours and friends calling up to ask her what’s cooking at your place. We had a good laugh over this.. in the breakfast table, my in – laws who hate to have non – vegetarian food for breakfast very hesitantly served them selves very little just to give a taste . They both loved it so much and ended up having just this, letting the idlis on the table as left overs. My mother – in – law told it taste like thakkadi which is an authentic recipe that we make with corse rice flour and mutton. As I made changes to the original recipe made up my mind to name the dish tapioca thakkadi. Got a new name from my mother – in – law, Tried the recipe and finished relishing it as well. What next, yes it has to be shared world wide with you all which I love doing as always with my crazy little stories.
Ingredients for the Mutton
Ingredients | Quantity |
|---|---|
| Mutton | 1 kg |
| Coconut Oil | 50 ml |
| Onion | 2 sliced |
| Small onion | 1 hand cut into 1/2 |
| Curry leaves | 1 strand |
| Cinnamon | 1 inch piece - 2 |
| Cloves | 4 |
| Cardamom | 2 |
| Ginger garlic paste | 1 tablespoon each |
| Tomatoes | 3 big chopped |
| Green chillies | 6 slit |
| Turmeric powder | 1/4 teaspoon |
| Coriander leaves | 2 tablespoons chopped |
| Salt | to taste |
| Coriander powder | 5 tablespoons heaped |
| Red chilli powder | 3 1/2 tablespoons |
| Cumin seeds powder | 2 tablespoons |
| Fennel seeds powder | 2 tablespoons |
Ingredients to fry and grind to a smooth paste
Ingredients | Quantity |
|---|---|
| Coconut oil | 1 teaspoon |
| Coconut grated | 1 cup |
| Small onion | 1/4 cup |
| Curry leaves | 2 strands |
| Fennel seeds | 1 tablespoon |
Method
- Grind turmeric powder, coriander powder, red chilli powder, cumin seed powder and fennel seed powder with little water to a smooth paste. The curry masala is ready.
- Heat 100 ml of oil in a pressure cooker.Add cinnamon, cloves, cardamom, small onions and curry leaves.
- Once they splutter and onions are brown, top with ginger garlic paste and fry to crisp.
- Add meat, onions, tomatoes, green chillies, coriander leaves chopped and salt to taste.
- Sauté for 5 minutes till colour of the meat changes and lets out some juice.
- Top with the masala paste and sauté for 3 minutes.
- Pour water to cover the meat about 2 inch above in the pressure cooker. close with lid and pressure cook for 3 whistles or until meat is cooked .
- Add the fried and ground coconut paste. Bring to boil. Add chopped coriander leaves and remove from heat.
Other Ingredients
Ingredients | Quantity |
|---|---|
| Tapioca | 1 kg cleaned and cubed |
| Coconut oil | 2 tablespoons |
| Small onion | 5 chopped |
| Curry leaves | 1 strand |
How to proceed further
- Pressure cook cleaned tapioca with salt to taste and water to done.
- Add the boiled tapioca pieces to the mutton curry and bring to boil. Taste and adjust seasoning.
- Heat coconut oil, temper with chopped small onions and curry leaves.
- Pour over the mutton tapioca gravy. Mix well and serve hot.
