Recipe: Perfect Tapioca stir fry with chilli chutney

Tapioca stir fry with chilli chutney. So we wanted to take a break from recipes, and show you some basic stir fry techniques. These tips and techniques will work for whatever stir fry you want. Take green chilli, garlic and salt in a blender and grind it roughly. Now add in coconut oil and mix well. Pictorial add dry red chilli. add some curry leaves. and fry for some sec. now add boiled tapioca in this. and mix well.

The Best Chinese Tapioca Recipes on Yummly Chinese Hoisin Pork Ribs, Chinese-style Spareribs, Chinese Pork Salad. This easy chicken stir fry recipe is quick to make and tastes better than any take-out you can buy! You can have Tapioca stir fry with chilli chutney using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tapioca stir fry with chilli chutney

1. It's 2 cups of Tapioca (Kappa), cleaned and cut into big cubed.
2. It's 1/4 tsp of Mustard seeds.
3. You need 3 of nos. Shallots.
4. It's 1/4 tsp of Turmeric powder-.
5. Prepare 2 pieces of Dry red chilies (as per taste).
6. It's 2 tbsp of Grated coconut.
7. It's of Curry leaves- as required.
8. It's of Rock Salt as required.
9. Prepare of Coconut Oil as required.
10. You need of GREEN Chilli CHUTNEY Ingredients:.
11. It's 3 of nos. Green chilli/ 2 birds eye chilli.
12. Prepare 4 of nos. Shallots.
13. It's 3-4 tsp of Coconut oil (as required).
14. It's 2 tsp of Water.
15. It's of Rock Salt as required.

This is a 'saucy' stir-fry with the spicy-salty-sweet flavors of Thai cuisine coming through beautifully. Makes a quick and delicious dinner for you and your loved ones—just serve with rice and dig in! This is a very hot chutney. Add or reduce red chillies according to your taste.

Tapioca stir fry with chilli chutney instructions

1. Clean the tapioca and leave it in water for 5 - 10 minutes. In a vessel take water, add salt to taste, leave it to boil. When water starts boiling add tapioca. Cook until it is tender, drain the water and keep the tapioca covered, so as not to lose the moisture..
2. Heat oil in a pan, add mustard seeds and let it splutter. Add shallots, when the shallots are translucent, add dry red chilies and curry leaves. Saute until shallots turn light golden..
3. Add turmeric powder, saute for few seconds. Now add grated coconut and mix well. Add the cooked tapioca and mix well until the tapioca is coated with the coconut. Add a spoon of water and check for salt. Cover the pan and cook on low flame for another 2 - 3 minutes to let the flavours get into the tapioca and the water evaporates..
4. Open the lid of the pan and add a 1/2 tsp of coconut oil and close back the lid so that the freshness of the coconut oil fragrance retains in the food. Your Tapioca Stir fry is ready..
5. Green Chilli Chutney Procedure :Roughly chop the green chilli and shallots, put it in the mortar pestle and crush it. Add salt as required. Add coconut oil and water to the crushed mixture and slightly crush with the pestle. Remove the crushed mixture to the serving dish and add 2 tsp of water and mix well. Your Chutney is ready..

In frying pan; pour little oil and roast dry chilies, chopped shallots or onions and saute for couple minutes until. A Chinese Hokkien Noodle recipe with chicken stir-fried in a delightful sweet & spicy sauce made of honey, soy & chilli. In a bowl combine chicken breasts, red chilli, garlic and oil; mix well. Stir-fried chicken with Sichuan pepper and chilli. A fiery combo that's ready in a flash.