Tapioca is a staple food in some regions and is used worldwide as a thickening agent, mainly in foods. Tapioca is gluten-free, almost completely protein-free, and contains practically no vitamins but it does contain a few minerals: mainly calcium and iron.The word tapioca comes from the Brazilian Tupi word "tipi'oca." Ty means "juice," pya, means "heart," and oca, means "remove." Removing the heart and juice of the root is how tapioca is extracted.
I am sure tapioca is one item which cannot be resisted by any Keralite. It is cooked in many ways but the easiest is to boil it and let the accompanying chutneys add extra flavour.
So if you have boiled tapioca at hand, the following are the choice of chutneys that I recommend. Here in Kuwait we get frozen tapioca and all one need to do is boil it.
The chutney can be red or white.
Red Chutney
Either crush or slice finely small onions. Add a teaspoon of red chilly powder and a small ball of tamarind and enough salt. Knead it well with hand. You can also add a little water. Now add a tablespoon of coconut oil and it is ready to be served.
White Chutney
Finely slice small onions and green chilly. Add enough salt. Add 2 or 3 tablespoon of curd. Mix well and serve.
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