I will say that here in the US, for some reason, maybe it is mostly parboiled, but do not soak your tapioca overnight, no matter what you see in a recipe! It causes a bit of mushy tapioca. In which case, just add sugar and milk :)
So here's the modified spicy dish I made, similar to one by Manjula's Kitchen.
- 2 cups tapioca (sabudana)
- 1 cup broken raw peanuts (mungfali)
- 1 cup green peas (hari matar)
- 3 tablespoons Organic Extra Virgin Coconut Oil
- 1 tsp Ground red Chili Pepper
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon Mustard Seeds
- 1/4 teaspoon Ground Turmeric (haldi)
- 1 tablespoon salt adjust to taste
- 1 cup shredded coconut (unsweetened)
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped cilantro (hara dhania)
Dry roast peanuts on a pan, or buy roasted peanuts.
In a large pot, add coconut oil and turn on flame, since coconut oil has a low flash point you can add your cumin seeds and mustard seeds almost immediately. If you use another oil, you may need to wait for it to be hot.
Add red chili pepper and stir
Add peas (I used frozen, so watch for crackling splatters) and stir well. When peas are soft, salt and add turmeric. Mix well and add fully drained tapioca.
Stir gently and well to prevent burning or from sticking. (If it does, which mine slightly did, taste will be okay, but texture will be different than "authentic).
Salt well and mix. Taste. Add additional salt if necessary. Continue to cook for approximately 7 minutes, mixing at least every 30 -45 seconds.
Squeeze lemon juice on top and turn off flame. Garnish with coconut and cilantro.