Tapioca With Coconut Curd Chutney is a staple in many households in Kerala. This dish is favoured especially around coastal region due to its simplicity and nutritional value. Boiled tapioca coupled with chutney is the simplest recipe and served as breakfast or snacks. Chutney is simple coconut chutney in curd which goes well with boiled tapioca.
Did you know - Tapioca helps in healthy weight gain, increase circulation and red blood cell count, improve digestion and lower cholesterol.
Serve the Tapioca With Coconut Curd Chutney as a snack or for a healthy and light breakfast along with Kerala Style Pazham Pori Recipe (Banana Fry) or Kerala Style Appam Recipe (Fermented Rice Pancakes With Coconut).
If you like this recipe, you can also try other Breakfast recipes such as
Cuisine: Kerala Recipes
Course: South Indian Breakfast
Diet: Vegetarian
Equipments Used: Saucepan With Handle (Tea/Sauces), KitchenAid Diamond Blender
Cooks in 60 M
Total in 65 M
To begin making the Tapioca With Coconut Curd Chutney recipe, firstly peel, cut and wash the tapioca well.
Take lots of water in a saucepan and bring it to a boil. Add salt and add the tapioca pieces.
Once tapioca pieces are cooked, drain the water.
For the chutney, in a blender add coconut, green chilli and shallots and blend it finely.
Add this mixture to sour curd and add salt and mix properly, season it well according to your palate.
Serve the Tapioca With Coconut Curd Chutney as a snack or for a healthy and light breakfast along with Kerala Style Pazham Pori Recipe (Banana Fry) or Kerala Style Appam Recipe (Fermented Rice Pancakes With Coconut).