Tapioca Grilled Wedges

With Curry Leaves Dip

This recipe using tapioca, or kappa, as it is known in Kerala, is inspired by my travels to the South of India. The seasoning and flavours are typical to the region.

Ingredients
500 g tapioca, cleaned and cut into wedges
2 tbsp hung curd
1 tbsp ginger garlic paste
1/2 tbsp lemon juice
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
1 tsp gram flour
1 tsp black sesame seeds, roasted
Himalayan salt to taste
1 tbsp oil for grilling

Method
Boil the tapioca wedges with turmeric and salt (till 70% cooked). Once boiled, strain the water and keep aside.
In a mixing bowl add hung curd, ginger garlic paste, lemon juice, red chilli powder, black pepper powder, turmeric powder, gram flour and salt.
Mix it well and marinate the boiled tapioca wedges.
Keep in the refrigerator at for at least
20 - 25 minutes.
Preheat the griller and brush some oil on the grilling rack. Place the marinated tapioca wedges and grill it from both the sides till a grilled texture appears.
Ensure they don't burn or overcook.
Once done, transfer to a serving plate and sprinkle some roasted sesame seeds on it. Serve hot with curry leaves dip.

For curry leaves dip
5 - 7 sprigs of curry leaves
1 small raw mango
4 green chillies, chopped
2 garlic cloves, peeled
6 black pepper corns
Himalayan salt to taste
1 tbsp mustard oil  
4 ice cubes

Method
Wash, clean and dry curry leaves and keep aside.
Wash and deseed the raw mango and cut into cubes.
In a mixer grinder jar add curry leaves, raw mango cubes, green chilli, garlic, black pepper, ice cubes and salt.
Grind to a course paste. Check seasoning and transfer it to a glass bowl.
Add mustard oil and mix it well. Serve this mouth-watering dip with tapioca wedges.