Tapioca Masala - Masala for Poori and Dosa with Tapioca

Tapioca Masala - Masala for Poori and Dosa with Tapioca - Tapioca Recipes

Tapioca masala - this masala is similar to our classic potato masala with creamy texture which is perfect for poori and dosa. To make this tapioca masala you will need tapioca, onions, green chillies and ginger. Sometimes for potato masala I add gram flour to add thickness to the masala but for this tapioca masala there is no need to add other thickening ingredients as tapioca are starchy and waxy which will be perfect for masalas.

The tapioca skins must be peeled completely and then transferred it to a pressure cooker. Pressure cook the tapiocas for 6 to 10 whistles. Meanwhile, the tapiocas are cooking, cut the onions, green chillies and ginger. Usually for potato masala I prefer to add a good amount of ginger as it gives a nice flavor for the masala. Using your preferred masher, mash the cooked tapiocas without any solid pieces to your desired consistency. Today I have grated the cooked tapiocas and then mashed well. If you are cooking the masala longer in advance, cook the masala with thin consistency because after cooling it gets thick like stuffing for bonda.

Side dishes for Poori

Here is a short video for Tapioca Masala

Tapioca Masala with step by step photos

Prep time : 20 minutes

Cook time : 30 minutes

Serves : 6

Category : side dish

Author : Muthulakshmi Madhavakrishnan

Ingredients

3 tapioca
2 onion, thinly sliced
4 green chilly
1 tbsp ginger, finely chopped
1 tsp turmeric powder
few curry leaves
1 tsp mustard and urid dal
3 tbsp oil
salt to taste

Cooking Directions

Peel the tapiocas. Cut the tapiocas half if very large. After cutting the tapiocas rinse them well in cold water for 5 times to remove the starch in it.

Place them in a pressure cooker and add enough water to cover the tapiocas. Pressure cook for 7 to 10 whistles and allow the pressure to settle down naturally. (Depending on the size of the tapiocas adjust the cooking time).

Open the pressure cooker and drain well. Transfer the cooked tapiocas to a wide plate and allow it to cool down. Gently mash the tapiocas lightly or grate them finely using a carrot grater. Keep aside.

Heat 3 tbsp oil in a kadai and add mustard and urid dal. Let it splutter and add chopped green chilly. Stir till the green chillies turn its colour and then add ginger, preferably finely chopped or just whip it in a mixer jar. Stir well for a few minutes.

Now add the thinly sliced onions and saute for atleast 5 minutes on medium heat. When the onions turn soft, add 1 cup water. Add turmeric powder and required salt for the masala.

When the water starts to boil well, add the mashed tapiocas and mix well to incorporate with the onions. Add more water to make this masala according to your preferred consistency like thick or runny. Cook the masala on low heat for 10 minutes.

Turn off the heat and transfer the masala to the serving dish. Serve it with hot poori, dosa, chapathi or bread.

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