Kerala Style Tapioca with Coconut Curd Chutney Recipe

Tapioca With Coconut Curd Chutney is a staple in many households in Kerala. This dish is favoured especially around coastal region due to its simplicity and nutritional value. Boiled tapioca coupled with chutney is the simplest recipe and served as breakfast or snacks. Chutney is simple coconut chutney in curd which goes well with boiled tapioca.  Tapioca root, Fresh coconut, Shallots, Green Chillies, Hung Curd (Greek Yogurt), Salt   1 kg Tapioca root 1 cup Fresh coconut , grated 4 to 5 Shallots 2 Green Chillies , chopped 1-1/2 cups Hung Curd (Greek Yogurt) Salt , to taste     5   60     To begin making the Tapioca With Coconut Curd Chutney recipe, firstly peel, cut and wash the tapioca well.Take lots of water in a saucepan and bring it to a boil. Add salt and add the tapioca pieces.Once tapioca pieces are cooked, drain the water.For the chutney, in a blender add coconut, green chilli and shallots and blend it finely.Add this mixture to sour curd and add salt and mix properly, season it well according to your palate. Serve the Tapioca With Coconut Curd Chutney as a snack or for a healthy and light breakfast along with Kerala Style Pazham Pori Recipe (Banana Fry) or Kerala Style Appam Recipe (Fermented Rice Pancakes With Coconut).