Tapioca or cassava upma with grated coconut is a delicious and hearty South Indian dish that combines the earthy richness of cassava with the fragrant flavors of traditional tempering. Made by boiling tapioca chunks, the dish is sautéed with mustard seeds, curry leaves, green chilies, and onions, creating a savory base. Freshly grated coconut is stirred in at the end, adding a subtle sweetness and soft texture that balances the starchy cassava. Often enjoyed as...
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Peel and cut the tapioca into small pieces.
Wash the tapioca pieces 4-5 times.
Boil the tapioca pieces with enough water and turmeric powder. Let it boil vigorously for 2 minutes, then turn off the flame and drain the water completely.
Pour some hot water over the drained tapioca pieces and drain the water again.
Boil the tapioca pieces again with enough water for cooking. Once they are 3/4th cooked, add salt and continue cooking until tender.
Turn off the flame and set the cooked tapioca aside.
For tempering, heat oil in a pan. When the oil becomes hot, add mustard seeds and wait for them to pop.
Add sliced shallots, chopped green chili, and dried red chili. Sauté until the shallots turn transparent.
Add curry leaves and mix well.
Add grated coconut and sauté for 1 minute. Turn off the flame.
Add the tempering to the cooked tapioca and mix well.
Ensure you wash the tapioca thoroughly to remove any excess starch.
Adding hot water to the drained tapioca helps remove any residual stickiness.
Use freshly grated coconut for the best flavor and texture.
Adjust the number of green chilies based on your spice preference.
Serve the upma warm for the best taste and texture.
Can I use frozen tapioca for this recipe?
Yes, you can use frozen tapioca, but ensure it is thawed and washed thoroughly before cooking.
Is this dish gluten-free?
Yes, cassava upma is naturally gluten-free as it does not contain any wheat or gluten-based ingredients.
Can I substitute grated coconut with coconut milk?
While grated coconut provides texture, you can use coconut milk for a creamier version, but the dish will have a slightly different consistency.
How can I make this dish spicier?
You can increase the quantity of green chilies or add more dried red chilies to make the dish spicier.
What can I pair this dish with?
Cassava upma pairs well with coconut chutney or a simple yogurt-based dip.
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