To prepare the tapioca root .Peel the skin and boil it in excess water until soft .Towards the last 5 minutes add salt into the cooking water and then strain the water when cooked.
At my home we eat it with a fiery chutney made out of dry red chillies and shallots.
Back home it was my dad who always made this chutney .He used to cover the shallots with red hot coals and roast them until charred on the outside .The same would be done to the dry red chillies. We malayalees call it chuttedukkuka translated to burnt - It imparts a nice smokey flavour to the food.
To make the chilly chutney or mulaku neradi as we call it ..you need
- dry red chillies
- vinegar or tamarind
- coconut oil
Crush them in a mortar and pestle adding salt .
Mix in vinegar to taste.
Add fresh coconut oil on top and mix well.
The oil helps tone the heat of the chillies down.
This is my all time favourite chutney ...