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
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.