A simple quick, and delicious recipe was given to me by my mother. The way she makes it is my favorite version of it!
50 g Tapioca pearls/seeds – medium size – found in Indian grocery shops
25 g peanuts
1 Potato (medium) – cut into thin triangles (check photo)
1 green pepper (optional), seeded and finely chopped
2 tablespoon of Ghee or Vegetable oil
1 teaspoon cumin seeds
1/4 teaspoon red chili powder
1 teaspoon sugar
1/4 teaspoon salt (or to taste)
2 tablespoon fresh cilantro – roughly chopped
Wash and then soak the tapioca in just enough water to cover the pearls. The water level should be a maximum of 1 cm above the pearls. Cover and let them soak for about 4-5 hours or overnight. Keep checking them occasionally and if the grains feel dry you can sprinkle some water. The soaked pearls can be pressed easily and are soft if not then they require more soaking time. Be careful though if there is too much water then they get soggy and break up. You want the pearls to be soft but keep their shape!
In a pan dry roast the peanuts. The coarsely grind them and keep aside.
Once the tapioca pearls are ready, add chili powder, sugar, salt & peanuts. Mix well and set aside.
Heat oil in a deep pan, add cumin seeds when they start to sizzle add green chilies and saute for a minute.
Add sliced potatoes & mix well. Cover and cook for about 7-10 minutes. Remove the cover and continue cooking till the potatoes are done. They should also be slightly golden and crispy.
Once the potatoes are done, add the tapioca mix. Cover and cook for about 3-5 minutes. Remove lid and continue cooking till the tapioca becomes translucid.
Serve with fresh coriander
Make sure to buy medium size tapioca and not the small or fine variety.
Already grilled peanuts without salt can be used. Just coarsely ground them.
The quantity of oil, peanuts, red chili powder & fresh cilantro can be adapted as per your taste