Tapioca known as Maragenasu in Kannada and Maravalli Kizhangu in Tamil is a tuber root of the Cassava Plant. Tapioca / Yuca is quiet popular in the state of Kerala and you can find many recipes. We can make many sweet dishes using Tapioca . Paired with coconut milk it is absolutely addictive. Tapioca is high in carbs and Calories.Tapioca stir fry / Maragenasu palya is simple and delish.
Main Ingredients for Tapioca Stir Fry / Maragenasu Palya:
- 1. Fresh Tapioca–Tapioca has to be spotless with no dents and marks. It should be firm and not soft.
- 2.Onions— Use red onion for better taste.
- 3.Green Chilli–Increase or decrease the number of chillies as per your Spice tolerance.
- 4. Salt –I have used Himalayan Pink Salt. You can use any salt.
- 5.Fresh Coriander-– Adds a nice aroma and taste to the Tapioca.
Some Benefits of Tapioca :
- 1. Good Source of Iron
- 2.Rich in Calcium
- 3.Free of Common Allergens
- 4.Low in Sodium
- 5.No Saturated Fat
Vegetables :
There many vegetables that are hard to find here. It is mostly available in some places, but we hardly find them near my place . We hope we can find as many fruits and vegetables as possible and reap the benefits by consuming them. Everything eaten in moderation is good for health. We get different kinds of greens here. Each one has a distinct taste and benefits. Tapioca is a starchy substance derived from the roots of the cassava plant. This plant goes by the name of manioc, yuca, and Manihot as well. Brazil and much of South America are home to these shrubs.
TAPIOCA STIR FRY / MARAGENASU PALYA
Equipment
- 1 Big Bowl
- 1 Chopping Board and Knife
- 1 Wide Bottom Pan
- 1 Spatula
Ingredients
- 2 Cups Tapioca cubes
- 2 Tsp Oil
- 1 Tsp Urad dal / Black Gram
- 1/2 Tsp Turmeric
- 1 No Large Onion Finely Chopped
- 2 Nos Green Chillies finely chopped
- 1/4 Tsp Asafoetida
- Salt to taste
- 1 Tbsp Finely Chopped fresh Coriander
- 1/2 Tsp Red Chilli Powder
- 1/2 Tsp Jeera / Cumin
- 3/4 Tsp Rai / Mustard
Instructions
- Soak Tapioca in water for about 10 minutes. Using a sharp knife peel off the skin.
- Discard the skin, and cut the tapioca into small 1-2 inch pieces.
- Sprinkle some salt and let it sit for 5 minutes.
- Wash the Tapioca twice in running water .Drain the water and keep the tapioca pieces aside.
- Place them in a pot, and pour water keeping the level about an inch above the tapioca pieces.
- Cook with the lid closed.Bring to boil, and cook till the tapioca pieces are tender.
- Switch off, drain the water, and keep the cooked tapioca aside.
- Heat oil in a wide bottom pan .
- Add cumin and mustard seeds. Once it splutters add finely chopped onion and chillies.
- Add turmeric, Asafoetida , Red chilli powder and mix well.
- Now add the tender tapioca pieces and mix well.
- Add little salt if needed.
- Garnish with finely chopped fresh coriander and mix well.
- Turn off the heat .
- Serve and Enjoy……………………….
Notes
- Soak Tapioca in water as it is easier to peel the skin.
- Ensure to remove the fiber in the center as it is not edible.
- Add salt and wash under running water to remove the excess starch.
- You may add grated coconut to this dish. I have not added as I was out of stock.
- Adjust the chillies as per your spice tolerance.
The palya looks beautiful and sounds absolutely delicious. I’ve always had tapioca in a simple stir-fry made with coconut, chillies and salt. Love the idea of using it to make this lovely palya with onions. Got to try this out some time.
Tapioca stir fry looks spicy flavorful and super tempting. A delicious side dish to serve with any flatbread. Loved the simple easy and delicious recipe.
Looks and sounds yummy! This is great with roti or rice and love the flavors of this simple curry!
never cooked with Maragenasu although ajji used to make some sort of curry. this palya looks smashing, preethi, simple and delicious with hot anna saaru 🙂
Have never cooked tapioca except for eating the chips and appalams which are always store bought . The palya looks delicious and too good to say No