Cassava upma / Tapioca upma

           Cassava upma / Tapioca upma 

   

Tapioca or cassava upma with grated coconut is a delicious and hearty South Indian dish that combines the earthy richness of cassava with the fragrant flavors of traditional tempering. Made by boiling tapioca chunks, the dish is sautéed with mustard seeds, curry leaves, green chilies, and onions, creating a savory base. Freshly grated coconut is stirred in at the end, adding a subtle sweetness and soft texture that balances the starchy cassava. Often enjoyed as a breakfast or evening snack, this upma is both filling and naturally gluten-free, making it a wholesome and comforting choice with a distinctly tropical flair.

INGREDIENTS :-

* Tapioca - 500 gm

* Green chilli - 3

* Shallots - 10

* Grated coconut - 1/2 cup

* Turmeric powder - 1/4 tsp

* Mustard seed - 1/2 tsp

* Dried red chilli - 1

* Curry leaves - 2 sprigs

* Salt - to taste

* Oil - 1 tbs

METHOD :-

* Peel and cut the tapioca into small pieces. 

* Wash it 4-5 times. 

* Boil the tapioca pieces along with enough water, turmeric powder. 

* Let it vigorously boil for 2 minutes. 

* Turn off the flame and drain out the water completely. 

* Pour some hot water to the drained tapioca pieces and again drain out the water. 

* Again boil the tapioca pieces with enough water. 

* Once it 3/4th cooked add salt and cook until it becomes tender or cooked well. 

* Turn off the flame. Set aside. 

* For tempering, heat a pan add oil. 

* When the oil becomes hot add mustard seeds. Wait to pops up. 

* Add sliced shallots, chopped green chilli, dried red chilli. 

* Saute it till the shallots turns transparent. 

* Once it done add curry leaves. Mix it. 

* Then add grated coconut. Saute it for  1 minute. 

* Turn off the flame. 

* Add this tempering to the cooked tapioca. 

* Mix it well. 

* Tasty and filling tapioca upma Or cassava upma is ready. 

ENJOY!!!!