Savoury Tapioca in Buttermilk | Culinary Experience

Ingredients

Tapioca Pearls 1 cup

Ghee 2 teaspoons

Cumin seeds 1 teaspoon

Green chillies 1-2

Salt 1 teaspoon

Sugar 2 teaspoons

Roasted peanut powder 1-1½ tablespoons

Plain yogurt 3-4 tablespoons

Coriander 1 tablespoon

Water 2-3 cups

Directions

In a large bowl, add tapioca pearls and 3/4 cup of water. Soak at least for 4 hours or overnight.

In a pan add soaked tapioca and add 1 cup of water. Keep stirring and adding almost another cup of water slowly.

Cook on medium heat till the pearls become translucent. Keep stirring occasionally to make sure it doesn't stick to the bottom.

Add some more water if it's too thick. It should have a consistency of thick pudding.

Once cooked, keep aside and let it cool to room temperature. It will take at least 10-15 minutes.

When ready, add salt sugar and peanut powder. Mix well. Adjust salt and sugar as per your taste.

In another bowl, take yogurt, whisk with a fork to make sure there are no lumps. Make sure yogurt is not sour. If it is too thick add a couple of tablespoons of water and whisk. Add this whisked yogurt to the tapioca mixture. Mix well.

To make tempering, heat ghee in a small pan. When hot add cumin seeds. When they crackle add chopped green chillies.

Add this tempering to the tapioca mixture. Mix well.

Garnish with chopped coriander and it's ready to serve.

Ingredients

Peanuts 1 cup

Directions

In a shallow pan add peanuts and dry roast on medium/low heat.

Keep stirring occasionally, to prevent the peanuts from burning.

When peanuts turn light brown, it indicates the peanuts are roasted. To check whether they are ready, carefully pick up a couple of peanuts and rub between the fingers. If the skin is easily peeled, then they’re ready.

Turn off the heat. Keep aside and let it cool.

Using a grinder, grind into coarse powder.

Store in an air-tight container. Use as and when needed.

Savoury Tapioca in Buttermilk (Takatala Sabudana)

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