Tapioka Upkari/Stir Fry

Posted on Updated on


How long it takes: 45 Minutes

Number of servings: 3-4

The name Tapioca is derived from the word Tipioka. A staple in some parts of the world, the starch obtained from this vegetable is processed into powder and finally made into Sabudana/Sabakki Shapitandulu in Marathi/Kannada/Konkani respectively. The powder itself may be used to make dishes thicker/viscous. We also prepare Tapioca papad and folks in Kerala steam the Tapioca root with salt for what is probably their favorite breakfast dish. In fact, when I started off today I was planning to make Tapioka Chips but since the store only had half ripened Tapioka, I ended up making the stir fry.

Fresh Tapioca veggie

What you need to have:

1. Chopped- 2 Cups

2. Chopped Onions – 3/4 Cup

3. Chopped Tomatoes – 1/4 Cup

4 . Turmeric powder – 1 Teaspoon

5. Chilli powder – 1 Teaspoon (as per taste)

6. Dhania-Jeera powder – 1 and 1/2 Teaspoons

7. Cumin seeds – 1 Teaspoons

8. Cooking oil – 2 Teaspoons

What you do with what you have:

1. Wash, peal and chop Tapioca fine  and keep it aside. Also wash and chop tomatoes fine. Wash, peal and chop onions fine.

Chopped Tapioca and Onions

2. Place a wide bowl with 2 teaspoons of cooking oil on medium flame. When heated, add cumin seeds to it. When it splutters, add chopped tomatoes and fry till mushy. Add chopped onions and required quantity of salt to the dish and fry till transparent.

Chopped Tomato & Onions being fried  

3. When done, add chilli powder, turmeric powder and  Dhania-Jeera powder to it and finally add chopped tapioca from step 1 to it and place a plate of cold water over the bowl covering the dish. As and when the water is heated up change it till the veggie is cooked.

All powders being added in a row

4. Finally when cooked would be as shown in the image below. Serve and enjoy with either chapati, Roti or even with rice and dal, or even with curd rice. Really yummmmmmmm.

Ready to serve Tapioca stir fry

Good to remember:

1. Tapioca should be a tender (but not too tender) and fresh for the dish else it becomes too hard to chop fine.

2. One can even replace. Tamarind pulp in place of Tomatoes

3. Water should not be added while cooking as the dish could turn soggy.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s