Breakfast Tapioca

Tapioca is quite popular in India. It is made from a gum of a tree. Usually eaten for breakfast, Tapioca can be had during fasting periods. When fasting, Hindus do not eat grains or legumes, and hence tapioca along with potatoes and spices is a perfect meal. Enjoy!

YouTube: Breakfast Tapioca


Serves: 2


1 cup tapioca

2 Tablespoons ghee

1 teaspoon cumin seeds

1 cup potato, rinsed and diced (not peeled, preferably)

1 teaspoon sea salt

1 jalapeno, minced

7-8 curry leaves OPTIONAL

1/2 cup peanuts, crushed

1 Tablespoon ground jaggery Or brown sugar

2 teaspoons lime juice

2 Tablespoons chopped cilantro

Sea salt, to adjust



  • In a small mixing bowl, add tapioca and one cup water. Mix. Set aside for an hour.
  • After an hour, melt ghee in a large non-stick frypan over medium heat.
  • Add cumin seeds, jalapeno, curry leaves, potatoes, and salt. Mix. Cover with a lid, and reduce heat to low. Cook covered for 5 minutes, stir once every minute. Make sure that the potatoes are cooked, and if not, then cook further.
  • Drain tapioca and add it to the frypan. Mix, be careful to not break tapioca. Cook covered on low heat for 5 minutes. Stir once every other minute.
  • Add peanuts, jaggery, lime juice, and chopped cilantro. Toss. Cover the pot and cook for 3 minutes. Serve.


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