## Kerala Style Tapioca with Coconut Curd Chutney Recipe (Kerala Recipes Style)
Discover how to make a delicious and authentic **Kerala Style Tapioca with Coconut Curd Chutney Recipe** with this easy-to-follow recipe. A traditional **Kerala Recipes South Indian Breakfast**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 5 minutes
**Cook time:** 60 minutes
**Total time:** 65 minutes
**Cuisine:** Kerala Recipes
**Course:** South Indian Breakfast
**Diet:** Vegetarian
### Ingredients for Kerala Style Tapioca with Coconut Curd Chutney Recipe:
* 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
### Step-by-Step Instructions to Make Kerala Style Tapioca with Coconut Curd Chutney Recipe:
1. firstly peel, cut and wash the tapioca well.
2. Take lots of water in a saucepan and bring it to a boil.
3. Add salt and add the tapioca pieces.
4. Once tapioca pieces are cooked, drain the water.
5. For the chutney, in a blender add coconut, green chilli and shallots and blend it finely.
6. Add this mixture to sour curd and add salt and mix properly, season it well according to your palate.
7. 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).
### Tips for the Best Kerala Style Tapioca with Coconut Curd Chutney Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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