Tapioca Sambar / Kappa Genasu Huli / Tapioca curry

Recipe Courtesy - Sharada, my Amma.

Ingredients

Tapioca - 1/2 KG

For masala 

Coriander seeds - 3 spoons

Bengal gram dal - 2 spoons

Urad dal - 2 spoons

Sesame seeds - 2 spoons

Cumin seeds - 1/2 spoon

Fenugreek seeds - 1/2 spoon

Red chillies - 8 to 10 ((half of it should be byadagi or any other not so spicy ones) and another half should be guntur or other spicy ones)

Asafetida - 1 pinch

Oil - 1 spoon

Grated coconut - 8 to 10 spoons

Tamarind - 1/4 small lemon sized

salt to taste

Jaggery to taste (optional)

Method

Wash the tapioca thoroughly, peel the skin, and chop it into small pieces.

Cook the chopped tapioca in a pressure cooker for one whistle. It should be partially cooked.

Heat a kadai and roast all the masala ingredients (except grated coconut and tamarind) with oil. Let the mixture cool.

Grind the roasted masala ingredients along with grated coconut to make a paste.

Add the ground masala paste to the cooked tapioca, along with tamarind juice, salt, and jaggery powder (optional).

Boil the mixture for about 5 minutes.

Serve hot with rice.

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