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Tapioca Stew / Indian Ishtoo


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Serves 2 | Prep Time 10 | Cook Time 20

Why I Love This Recipe

This is the recipe that my Grandma, Mom and now me have been making and I fall in love with this overtime. This recipe is so close to heart because my grand mother picks up every single ingredient fresh from our garden for making this and the aroma pulls us to dining table by itself when we were small. I love to share this as it is really close to my heart with warm memories of my grand mother and childhood days.


Ingredients You'll Need

Tapioca / Kappa - 450 grams
Coconut Milk - 1/2 cup (First milk that is the thick milk)
Ginger - 1/2 inch sized piece (sliced thin)
Green chilli - 2 no's (Small, de-seed, Slit in to two)
Curry leaves - 12 leaves
Coconut oil - 1-1/2 tablespoons
Salt - as needed
Water - 2-1/2 cups


Directions

Clean and cut Tapioca to 1 inch diced pieces. Add diced pieces, green chilli, ginger and salt with water upto the level of tapioca and pressure cook for 3 whistles(Fresh tapiocas cook in 2 to 3 whistles, some take 4 to 5 whistles too).


Open after pressure is down. Do not drain the water. Cooked tapioca will be light creamy yellow. Keep that back on low fire and add coconut milk. Switch off before it starts to boil(Please don't boil, it spoils the taste). Add coconut oil and curry leaves, give a stir and keep it closed for sometime(10 minutes).


Ishtoo is ready to serve.


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