Kerala Style Tapioca with Coconut Curd Chutney Recipe
Kerala Style Tapioca with Coconut Curd Chutney Recipe - Indian Snack Recipes (Indian)
65 minIndian
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
- Halal
- Egg Free
Steps
- 1To begin making the Tapioca With Coconut Curd Chutney recipe, firstly peel, cut and wash the tapioca well.
- 2Take lots of water in a saucepan and bring it to a boil. Add salt and add the tapioca pieces.
- 3Once tapioca pieces are cooked, drain the water.
- 4For the chutney, in a blender add coconut, green chilli and shallots and blend it finely.
- 5Add this mixture to sour curd and add salt and mix properly, season it well according to your palate.
- 6Serve the Tapioca With Coconut Curd Chutney as a snack or for a healthy and light breakfast along with Kerala Style Pazham Pori Recipe (Banana Fry) or Kerala Style Appam Recipe (Fermented Rice Pancakes With Coconut).
Nutrition
- Calories
- 476kcal
- Protein
- 9g
- Carbs
- 102g
- Fat
- 4g
- Fiber
- 5g
- Sugar
- 9g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does kerala style tapioca with coconut curd chutney recipe take to make?
About 65 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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