| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 6-8 hours |
| Servings |
people
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Ingredients
- 1.5 cups Tapioca Pearls
- 2 Medium Potatoes Diced
- 1/4 cup Roasted Peanuts Coarsely Powdered
- 1.5 tbsp Thick Curd
- 1 tbsp Peanut Oil
- 1 tsp Cumin Seeds
- 1/4 tsp Hing
- 1-2 Green Chillies Finely Chopped
- 1 tsp Finely Grated Ginger
- Fresh Curry Leaves
- Salt as needed
- Water as needed
- Fresh Coriander Leaves
Ingredients
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Instructions
- Wash and drain off the tapioca pearls. There is no real soaking involved in water. Keep it covered for 6-8hrs or overnight.
- The tapioca pearls should be squishy and disintegrate it when pressed. Add curd to this and mix it gently.
- Meanwhile heat a cast iron skillet and heat oil. Add cumin seeds and let them splutter. Add curry leaves, green chillies and ginger. Fry for a few seconds.
- Add diced potato and fry on low flame for 5-6 mins. Add salt as needed and continue frying on low flame for another 3-4 mins.
- Add coarsely powdered roasted peanuts to the tapioca pearls, salt as needed and mix them up gently.
- As potatoes are cooked to 3/4th, add prepared tapioca pearls.
- Stir-fry the tapioca pearls and cook them on low flame for 4-5 mins. Slowly the pearls begin to turn transparent. Cook for another couple of mins, check for doneness.
- Garnish with finely chopped coriander leaves.
- Serve hot with some strong ginger tea!
