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Tasty Tapioca & Chickpea Recipe - Kappa Puzhukku

Ingredients Tapioca- 1/2 kg Chickpea - 2 cup Ginger - 1 nos Green chilli - 3 to 4 nos Curry leaves - 2 to 3 sprigs Red chilli powder - 1 tbsp Turmeric powder - 1/2 tbsp Coriander powder - 1 tbsp Urad dal - 2 tbsp Mustard seed - 1 tsp Cumin seed - 1 tsp Salt - 1 or 2 tsp Oil - 4 to 5 tbsp Method Take a pan and add chickpeas and water. Soak for 20 to 25 minutes. Wash them well, drain, and set them aside. Take a pan,add cleaned chickpeas, salt and water. Then placed the pan on heat. Cover with a lid and cook them well. Then peel and chop the tapioca and set it aside. Then add water and wash them well. Drain and rewash the tapioca two to three times. Drain and keep aside. Pour a sufficient amount of water and salt, set aside. Remove the lid from the chickpea pan. Then check whether the chickpea is well cooked or not. Once it is well cooked, remove it from the fire and set it aside. Then placed the tapioca pan on heat. Cover and cook them well. Remove the lid and check whether the tapioca is well cooked or not. Drain the excess water from the tapioca and set it aside. Heat oil in a pan and add urad dal. Then add grated coconut and sauté them well. Then add curry leaves and saute till they become light golden brown. Transfer it to a plate and keep it aside. Again, add oil to the heated pan. Then add mustard seed and cumin seed and let them splutter. Then add the chopped onions and sauté them well. Then add chopped ginger,green chilli, and curry leaves. Saute them well for a few minutes. Then add red chilli powder, turmeric powder, and coriander powder. Saute till the raw smell is completely gone. Then add cooked chickpeas and water. Now we have to add cooked tapioca and mix them well. Then mash the tapioca with a spatula and cook for a few minutes. Remove from the fire and set aside. Then add fried coconut mix on top of the tapioca and chickpea mix. Mix them well. Serve and enjoy the tasty tapioca chickpea curry.Ingredients Tapioca- 1/2 kg Chickpea - 2 cup Ginger - 1 nos Green chilli - 3 to 4 nos Curry leaves - 2 to 3 sprigs Red chilli powder - 1 tbsp Turmeric powder - 1/2 tbsp Coriander powder - 1 tbsp Urad dal - 2 tbsp Mustard seed - 1 tsp Cumin seed - 1 tsp Salt - 1 or 2 tsp Oil - 4 to 5 tbsp Method Take a pan and add chickpeas and water. Soak for 20 to 25 minutes. Wash them well, drain, and set them aside. Take a pan,add cleaned chickpeas, salt and water. Then placed the pan on heat. Cover with a lid and cook them well. Then peel and chop the tapioca and set it aside. Then add water and wash them well. Drain and rewash the tapioca two to three times. Drain and keep aside. Pour a sufficient amount of water and salt, set aside. Remove the lid from the chickpea pan. Then check whether the chickpea is well cooked or not. Once it is well cooked, remove it from the fire and set it aside. Then placed the tapioca pan on heat. Cover and cook them well. Remove the lid and check whether the tapioca is well cooked or not. Drain the excess water from the tapioca and set it aside. Heat oil in a pan and add urad dal. Then add grated coconut and sauté them well. Then add curry leaves and saute till they become light golden brown. Transfer it to a plate and keep it aside. Again, add oil to the heated pan. Then add mustard seed and cumin seed and let them splutter. Then add the chopped onions and sauté them well. Then add chopped ginger,green chilli, and curry leaves. Saute them well for a few minutes. Then add red chilli powder, turmeric powder, and coriander powder. Saute till the raw smell is completely gone. Then add cooked chickpeas and water. Now we have to add cooked tapioca and mix them well. Then mash the tapioca with a spatula and cook for a few minutes. Remove from the fire and set aside. Then add fried coconut mix on top of the tapioca and chickpea mix. Mix them well. Serve and enjoy the tasty tapioca chickpea curry.