Tapioca Curry with raw banana / Tapioca curry recipe with coconut and raw banana
Today I will share step-by-step how to make Tapioca Curry with raw banana / Tapioca curry recipe with coconut and raw banana, which is very delicious and healthy. Here I used panchphoron for tempering with mustard seeds and curry leaves to get a unique flavor.
Equipment used
- Grinder
- Knife
- Frying pan
- Spatula
- Serving plate
Ingredients
- Tapioca-500 gm
- Raw banana-3
- Coconut-1/4th of medium-sized
- Tomato-2
- Oil-1 tbsp
- Red chili-3
- Ginger-1/2 inches
- Panchphoron-1/2 tbsp
- Curry leaves-8-10
- Mustard seeds-1/2 tbsp
- Turmeric powder-1/2 tbsp
- Salt to taste
- Coriander leaves to garnish
How to make Tapioca Curry with raw banana / Tapioca curry recipe with coconut and raw banana
Cut tapioca in a medium cubic shape
Take a raw banana and cut them medium size same as tapioca
Take coconut, ginger, and red chili in a blender jar
Add tomato also and make a fine paste and keep them aside
Heat 1 tbsp oil in a pan and add mustard seeds, curry leaves, and panchphoron for tempering
As they splutter and sizzle add the curry-cut tapioca and sauté them for a minute
Now add the raw banana and sauté them for 2 minutes
Add salt and turmeric powder and stir them till the raw smell of the spices goes off
Now add the coconut and tomato paste and mix them well
After mixing them cover the lid, and allow them to cook for 4-5 minutes on low flame
Open the cover and gently mix them, otherwise, the soft banana and tapioca will be mashed
Now turn off the flame and add a handful of chopped coriander leaves
Transfer them to a serving plate and serve hot with rice or roti
You may go for my other post of raw banana
- How to make tasty prawn banana
- How to make delicious kanchakolar dalna
- how to make delicious Bengali shukto
- Kanchakalar Khosha Bata
Tapioca Curry with raw banana
Equipment
- grinder
- knife
- frying pan
- Spatula
- Serving plate
Ingredients
- 500 gm tapioca
- 3 raw banana
- 2 tomato
- 1 tbsp oil
- 1/4 fresh coconut
- 3 red chilli
- 10 curry leaves
- 1/2 tbsp mustsrd seeds
- 1/2 tbsp panchforons -1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- 1/2 tbsp turmeric powder
- salt
- Chopped coriander leaves
- 1/2 inch ginger
Instructions
- Cut tapioca in medium cubic shape
- Take raw banana and cut them medium size same with tapioca
- Take coconut, ginger and red chili in a blender jar
- Add tomato also and make a fine paste and keep them aside
- Heat 1 tbsp oil in a pan and add mustard seeds, curry leavesand panchphoron for tempering
- As they splutter and sizzle add thecurry cut tapioca and sauté them for a minute
- Now add the raw banana and sauté themfor 2 minutes
- Add salt and turmeric powder andstir them till the raw smell of the spices goes off
- Now add the coconut and tomato pasteand mix them well
- After mixing them cover the lid, andallow them to cook for 4-5 minutes in low flame
- Open the cover and gently mix them,otherwise the soft banana and tapioca will be mashed
- Now turn off the flame and add handfulchopped coriander leaves
- Transfer them to a serving plate and serve hot with rice or roti