Chilli Garlic Tapioca | Tapioca Mushrooms ~ New Tapioca Dish

Korean Chilli Garlic Potatoes is a trending recipe across the internet for quite some time. However, I didn't get a chance to try that out, but I did have some cooked tapioca ready at hand. So the recipe creator in me, thought to use tapioca instead of boiled potatoes. And all were happy with the outcome and, the blogger in me was happy that I could recreate a new dish with tapioca which none had tried till now. A fibre rich new dish was born. Adding sugar is just to balance the flavours, omit or add as per tastes. I didn't have spring onions at hand so used coriander leaves which complimented well. Check it out !!!

Watch the YouTube #shorts on this recipe.

Preparation time ~ 10 minutes

Cooking time ~ 5 minutes

Serves ~ a small bowl

Author ~ Julie 

Ingredients

tapioca 1.5 cups (mashed)

corn flour 1/3 cup

oil (any neutral) 1 tsp

salt 1/4 tsp

for sauce

garlic fine chopped 2tbsp

coriander leaves 

soy sauce 1 tsp

chilli flakes 1 tsp (heaped)

sugar a tsp (optional)

salt 1/4 tsp

oil (any neutral) 3 tbsp

Method

• Wash, peel and cook the tapioca as you generally do for any Kerala recipes or making puzhukku.
• Mash the cooked tapioca when hot. Then only the tapioca mashes smoothly. Add corn flour, salt and oil. Knead to a smooth dough.
• Pinch out gooseberry size balls, smoothen it up and flatten the dough. Press using an open bottle to shape like mushrooms. Place on a plate and shape all others till you finish the dough.
• Boil water in a pan and slide the shaped mushrooms in it once it starts boiling. Wait for 2–3 minutes or wait till it starts to float on the surface of the water. Switch off immediately and drain using a colander.
• Add the cooked mushrooms to a bowl of cold water (arrests further cooking). Wait till it sinks to the bottom and drain out water completely.
• In another bowl, add the chopped garlic, coriander leaves, sugar, salt, chilly flakes and soy sauce. Heat oil in another pan and pour over the sauce. Give a quick mix, slide in all the cooked mushrooms. Mix well and serve, enjoy !!!

NOTES

* Use chopped spring onions if you have, instead of coriander leaves.

* Adding sugar is optional, alter the amount as per taste buds. Sugar balances the tastes.

* Alter the amount of cornflour as the amount of cooked tapioca.