Tapioca ka chokha(Mashed cassava root)

• Servings: 3- 4
• Preparation time: 10 minutes.
• Boiling time: 10 minutes
• Mashing time: 2 minutes.
• Total time: 22 minutes.

Tapioca/cassava root is cultivated worldwide; this is staple food in many regions of world and India.

Tapioca chips are eaten by all groups of society as a delicacy.

Indian state Kerala, Nagaland and Mizoram are consuming boiled and mashed tapioca as a breakfast or in the evening breakfast. The state Kerala used this boiled and mashed tapioca paired with fish and meat, especially sardines, as a delicacy.

Ingredients:

• Tapioca (cassava root):300 gm
• Onion: 1 no. (Medium size)
• Green chilli: 2-3 no.
• Coriander leaves: 20 gm
• Mustard oil: 1 teaspoon
• Salt: 1 teaspoon

Preparation:

1. Peel off and chop tapioca.
2. Boil tapioca with half teaspoon of salt. Keep aside.
3. Peel off onion and chop the onion into small pieces. Keep aside.
4. Chop the coriander leaf and green chilli. Keep aside.

Method:

• Take a mixing bowl put all ingredients into this bowl.
• Mash all with the help of masher or hand.
• Mash properly (more you mash better will be test), “Tapioca (cassava root) ka chokha” is ready.
• It is served with any type of meal.

  

  

  

  

  

  

  

  

  

Tapioca ka chokha(Mashed cassava root) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.