Tapioca: Poolakizhangu Upperi & Ulli Sammanthi!

 Poolakizhangu Upperi & Ulli Sammanthi

Last weekend's menu...Found incredulous looks from some Mallu pals  when moi used this term rather than the more common South Kerala, Kappa and Maracheeni!  We all have our pet linguistic biases and prejudices! Some titters on 'sammanthi'; sorry folks we use 'sammanthi' instead of the more southern 'chammanthi'...

Poolakizhangu Upperi

Ingredients

3 1/2 Cups of roughly chopped tapioca/ yucca

3/4 Cup grated coconut

1/2 Cup onions, finely chopped

2 cloves finely minced garlic [optional]

1/2 tsp turmeric powder

2 red shallots, for final tempering [optional]

2 dried red chillies

1/2 tsp mustard seeds

1/2 tsp urad dal seeds

1 stem curry leaves

2 tbsps Coconut Oil

Salt

Method

Boil the tapioca  with 1/4 tsp of turmeric and salt until cooked but not mushy

Heat the Coconut oil and temper the mustard seeds,

Add urad dal seeds,

Then add  broken red chillies and curry leaves,

Immediately add the onions and minced garlic and saute until soft

Add the rest of the turmeric powder if  you desired a stronger yellow color

Add the boiled tapioca pieces and saute well on medium heat stirring often for 3 minutes,

Close the lid and turn the heat to low and cook for another 4-5 mintues until  well done but still not mushy!

Garnish with the grated coconut and mix well.

Ulli Sammanthi

Ingredients

10 red sambar onions/ red shallots

2 dried red chillies

1 tsp of coconut oil

salt

Method

Peel the onions,

Grind to a smooth paste with the red chillies without adding any water,

Add salt and coconut oil and blend well.