This is my favourite savoury tapioca recipe. So easy to make, you just need to find some tapioca in your local asian supermarket or online.
Ingredients
200g sabudana/tapioca, washed
70g peanuts
sunflower/vegetable/rapeseed oil
1 tsp cumin seeds
1 handful of curry leaves
2 green chillies
2 medium potatoes, roughly chopped
1 tsp salt
¼ chilli powder
1 handful of fresh coriander, roughly chopped
juice of ½ lemon
Method
– Add the sabudana to a bowl and cover it in water. Let it soak for an hour.
– Pour the sabudana through a sieve to remove any excess water. Let it sit for half an hour in a sieve over a bowl to drain.
– Bring a pan of water to a boil. Add the potatoes and cook until soft. Drain and set aside.
– Add the peanuts to a hot pan to dry roast. Then, transfer them to a pestle and mortar and crush them.
– In the same pan, add 2-3 tbsp of oil, the cumin seeds, curry leaves, and green chillies. Let them sizzle.
– Add the boiled potatoes and cook for 2 minutes on high heat.
– Add the crushed peanuts. Stir through and cook for 2 minutes.
– Add the salt, chilli powder, and sabudana. Mix well.
– Add the fresh coriander and lemon juice. Cook for 2 more minutes.
All done and ready to enjoy!