Kerala Achappam - Rose Cookies

 

Squeezing Out Coconut Milk in Traditional way – Onnam Paal in Its Purest Form!

How to Make Coconut Milk at Home (Idichu Pizhinja Paal)

    I use coconut milk quite often and liberally in my kitchen for a myriad of dishes — from soups, stews, curries, snacks, desserts, puddings, payasams and even in baked goodies. Coconut milk brings its own richness, depth and that exotic creamy vibe to recipes — be it my style Green Peas Ghee Rice, or comforting Paal Kanji, or extraordinary Thengai Paal Murukku or Puerto Rican Tembleque, Southeast Asian dishes like Nasi Bunga Telang, or Red Rubies in Coconut Milk or Pulut Hitam finished off with a lush drizzle. And don’t even get me started on the magic it does to Indian Payasams and Pradhamans!

    But every time I make coconut milk from scratch, I'm taken straight back to the good old days in Kerala. Especially during wedding preparations in my Mum and Dad's Tharavadu (ancestral home).

Crispy Unakka Manthal Fry|Dried Sole Fish Fry – Crunchy & Spicy!

Unakka Manthal Varuthathu – Dried Sole Fish Fry

    Few dishes bring as much nostalgia to my plate as Unakka Manthal Varuthathu—a crispy, flavour-packed Dried Sole Fish Fry. More than just a dish, this is a journey down memory lane. Every trip to Palakkad is incomplete without bringing back a pack of Unakka Nangu or Unakka Manthal, making it an inseparable part of my travel memories.

A Nostalgic Bite

    My love for dried fish goes back further than I can remember. It has been one of my absolute favourites since childhood. Holidays at my mother’s home meant a visit to the Kongad Chanda—a bustling shandy market in Kongad, open only on Mondays. My grandfather would carry a big vatti (basket) to the market and return with loads of groceries, fresh vegetables, and, without fail, two special items—A pack of dried fish wrapped in newspaper, securely tied with jute rope.  A few Ari Murukku, tied like a garland, ready to be devoured.

    The moment he returned, we kids were treated to crunchy Murukkus, while my grandmother got busy frying Unakka Nangu. A crispy piece of Unakka Manthal with steaming rice? Heaven!

INDIAN MASAL CHAI - SPICED TEA

    I am a Coffee person, nothing rejuvenates me, rather than a strong aromatic Cup of Coffee right in the morning.    Searching through my thoughts & while unravelling through my memories, I have drank cups & cups of tea many times during my childhood days. Spicing up a simple Chai(in Hindi) or Chaya(that's what we call Tea in Malayalam) with a few spices from the pantry.  Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above a few other Indian Spices like Fennel and Peppercorns.  Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.

    Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person.  I quit drinking tea when I got pregnant with my son.  The only food I have avoided since those old days of morning sickness.  A sense of repulse which overtook my senses and regret that I am not able to get even with it until today.  But, it is only with Milk Teas and not the Black ones, but it makes me hyperactive drinking a Black Tea, Chinese Tea, Green Tea.  It is almost 25 years since I lost my friendship with Tea or the so-called Chai/Chaya, and it is not ready to get in terms with me whatsoever.

    But, I do make intricately spiced Tea at home, sometimes for my husband and mostly for my daughter.  My daughter quit Coffee for a long list of good reasons, as she was overwhelmingly getting addicted to it with her late night and a few hours of sleep study cycle for the past 3 years. So, whenever she is in the mood for a packet of Indian Parle-G or Malaysian Tiger Biscuits, there I make Tea, especially Masal Chai. 

    I am not sure how my Tea tastes, but I always have got comments (since my school days) that my Tea tastes good, and I am still not sure how.  I work with an eye-balling technique while making tea.  No tasting and no smelling, but still I try to get it perfect every time I make it. That's what the guinea pigs (My Tea Tasters) say...

So here goes a recipe for a wonderful cup of Indian Masal Chai...

INDIAN MASAL CHAI - SPICED TEA

So what makes a good Indian style Masal Chai or Spiced Milk Tea?

Milk:

Milk, Obviously...

In India, as a norm, every Chai wallahs and households use fresh cow milk or the ones available in packets which has become the style of selling pasteurized fresh Cow Milk in India.  Use whole milk or low fat milk to suit your preference.  Even Milk Powders diluted in water can be used instead of fresh milk.  Sweetened Creamers or Dairy/non-dairy whiteners (as in Malaysian grocery terms) are milk substitutes used here locally for making Tea, colloquially called Teh and the creamers are one best option for creamy when it comes to Malaysian favourite Teh Tarik(pulled Tea).

Tea:

Then of course you need a good quality Tea leaves - Black Tea.  Preferably Brooke Bond Three Roses Tea, an Indian Brand, which we have known through our growing age. Such products & brands live through our life in terms of taste, memory and nostalgia. Feel free to use your preferred Tea Leaves or Tea Dust. I use Yellow Lipton Tea which is commonly available in Malaysian Market and shop online for Three Roses Tea.

Spices:

    Chai Wallahs or the Tea vendors have their own blend of Spices for a Masal Chai, and it varies with Chai wallahs, as specifically to each Kitchen.  You can simply add a few pods of Cardamom and still it is called Masal Chai.  Or go with your whims and fancies to make it intricate, aromatic and absolutely delectable with your preferred spices & herbs. I usually make a Masal Mix for this Chai which is a blend of a few Spices like Cardamom, Dry Ginger, Cinnamon Clove and Dry Rose Petals.  Can also add spices like Peppercorns and Fennel.  The amount of each spice also goes with your liking.  

    Then instead of Dry-Ginger can use fresh Ginger along with a few other spices.  Or simply make Adrak ka Chai or Inji Tea, just with an extra bit of ginger in the tea.  Sometimes I even add a few dried rose petals or Mint Leaves while making Masal Chai. 

In my opinion, it is always improvising and fine-tuning. Without me tasting...

Sweetener:

    How to sweeten the Chai - a simple add-on of Sugar is what is needed to sweeten the Tea.  Use your preferred sweetener of choice.  

 

Tips to make the perfect Masala Chai:

INDIAN MASAL CHAI - SPICED TEA

Water Milk Ratio:

    How you prefer the Chai is what fixes this ratio, a personal preference.  I make Chai mostly with a Ratio of 3/4 Cup of Milk & 1/4 Cup of Water.  If you like richer, thicker tea, you could use more milk and less water or for a stronger tea, use even lesser milk.  

When to Add Spices:

    Make sure that the water is simmering before you add Tea Leaves & Chai Masala/Spices.

    Dry Ginger or Fresh Ginger - I prefer dry Ginger in Masal Chai which gives an intricate note, but fresh ginger is the most preferred version according to Indian taste buds.  Add ginger along with the Chai Masala/Spices to the simmering water.  Make sure to add it before adding milk, otherwise the milk may curdle.

When to Add the Tea Leaves:

    When the spice mix bubbles up, then add the Tea Leaves.  Do not boil the tea leaves/Tea dust for a long time, which can make the Tea bitter.  Give a gentle swirl occasionally while boiling the tea leaves. 

    Finally, add Milk & Sugar, mix well, pull it up to make a froth.  Pour in and serve Garma Garam Hot Tea - the humble Indian Masal Chai.

    Enjoy Masala Chai by dipping a biscuit or a piece of Rusk. Parle-G, Milk Bikis, Marie Biscuits and Milk Rusk are my personal suggestions - which goes a nostalgic way. Or simply pair it up with Tea time snacks like Vadai, Vazhakka Bhajji,Undam Pori, Pazham Pori, Sugiyan, Onion Pakoda, Cutlets, Egg Puff, Vegetable Puff etc., & etc., goes well with Snacks like Murukku, South Indian Mixture, Namkeens etc.,

For more TEA TIME SNACKS, Click here...

 

Cuisine - Indian
Recipe Type - Beverage
Difficulty - Easy - Medium
Serves - 1
Author - SM   

Brewing Time - 5 Minutes
Preparation Time - 5-10 Minutes

 

For more BEVERAGES, Click here... 

HOW TO MAKE INDIAN MASAL CHAI - SPICED TEA

INDIAN MASAL CHAI - SPICED TEA

INGREDIENTS:

For Masal Chai:

Water - 1/4 Cup
Milk - 3/4 Cup
Chai Masala Powder - 1 Teaspoon
Fresh Ginger - 1/4" Piece
Tea Leaves - 1/2 Teaspoon
Sugar - 11/2 Teaspoons

 

Spices if not using Chai Masala:

Cardamom - 1 Pod
Cinnamon - a small Piece
Dry Ginger - a small Piece
Rose Petals - a few

• Boil water in a pot on Medium-high flame.
• When water starts to simmer, add crushed spices or Chai Masala Powder along with slightly crushed fresh ginger.
• Reduce the heat to low and bring the water to boil.
• Then, add Tea leaves and boil this for a minute. 
• Give a gentle swirl occasionally, so that the tea leaves and spices gets well infused into the decoction.
• Can add Sugar at this stage or can add it while serving.
• Pour in the Milk and stir well.
• Bring the Tea to a Boil. Now, switch off the flame.
• Strain the tea into another pot, gently pull it up to and fro into another cup so that it froths.
• Pour it out into the serving Tea Cup and enjoy Garma Garam (Hot) Chai with your choice of biscuits or toasts or with snacks and savouries.
• Masala Chai serves best as a morning tea or along with breakfast too.
  

 

INDIAN MASAL CHAI - SPICED TEA

    

Christmas Bliss - Fruit Cake & Homemade Wine

Why Kerala is the Ultimate Destination for Christmas and New Year Celebrations

     If there's one place I always dream of visiting during the festive season, it’s Kerala — especially during Christmas or Onam. The charm of Kerala's celebrations is undeniable, and it truly feels like "home" no matter where I am in the world. After all the travel restrictions and the pandemic, I’ve found myself missing India more than ever. As my husband often says, “The true spirit of Christmas can only be felt once you step into God’s Own Country.”

RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA

     Ribbon Pakoda, Ola Pakoda, Ottu Pakoda is a crispy South Indian snack made with Rice Flour, Gram Flour(Besan) & Roasted Gram Dhal Powder(Pottukadalai Powder).  Though there a quite a variations when it comes to Murukkus and Savouries like Ribbon Pakoda, Ring Murukku, Thatta Murukku etc.,   This recipe is a combination of all three flours and I have added Sesame Seeds, Red Chilli Powder and Asafoetida to add favour to Ribbon Pakoda.  Some recipes use Gram Flour as the major ingredients and combine it up with rice flour to just add texture.  This Ribbon Pakoda recipe tastes more or less like a Murukku.

      As I have mentioned, some snacks or savouries come out be family favourites and some are bought just as it is.  This Ribbon Pakoda or what we call at home is Ottu Pakoda is one savoury bought rarely at home.  It usually comes out as a "Kaaram" bought by somebody visiting home.  So Ribbon Pakoda happens to be a snack which is not a regular at home.  My initial trials with various recipes of Ribbon Pakoda had turned out to be a disaster.  And the major problem was that the mould I have, has slightly thin incisions and if I happen to add sesame seeds or Ajwain, it got struck into it.  So followed the trick by Mrs.Revathy Shanmugam, where she had mentioned to slightly pound or briefly pulse Sesame Seeds before adding it into the dough.  Worked well! Obviously its a tip from the Pro.

      When I saw a video from Sharmis Passion, I thought the recipe is an easy one and immediately got into action.  Just some readily available ingredients and I just made this snack with 1 Cup of Rice Flour.  A small batch for the trial version.  Adjusted the recipe by adding an extra bit of Asafoetida, Red Chilli Powder and Salt to suit my preference.  And measured the water required for the dough.  It required approximately 3/4 Cup of Water for the given amount of ingredients.  

       An easy and quick-fix Ribbon Pakoda recipe which takes less time. And above all, a tasty treat which serves best as a Tea Time snack or as a festive snack. So, try this Ribbon Pakoda/Ottu Pakoda for this Diwali. Olai Pakoda can be one easy addition to your 'DIWALI BAKSHANAM' list. Try your hand with this easy, crispy & flavourful Snack for this festive season.

 

For more DIWALI RECIPES, Click here... 

 

 

 Cuisine - South Indian

 Recipe Type - Snacks & Savouries 

 Spice Level - Medium

 Difficulty - Medium

 Yields - 2-3 Cups(Approx.)

 Author - SM

 

 

Preparation Time - 10-15 Minutes

Cooking Time - 20 -30 Minutes

 

 

For more SNACKS & SAVOURIES, Click here... 

 

 

HOW TO MAKE RIBBON PAKODA

OTTU PAKODA-OLAI PAKODA

            

RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA

INGREDIENTS:

For Ribbon Pakoda Dough:

Rice Flour- 1 Cup
Roasted Gram Dhal(Pottukadalai) - 1/4 Cup
Gram Flour(Besan) - 1/4 Cup
Red Chilli Powder - 2 Teaspoons. 
Sesame Seeds - 1 Tspn
Melted Butter - 1 Tablespoon 
Asfoetida - 1/4 Teaspoon
Salt - to Taste
Water - 3/4 Cup(Approx)

For Deep Frying:

Oil

 

RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA

METHOD:

For Ribbon Pakoda Dough:

• Melt the Butter and keep it aside.
• Slightly pound or pulse the Sesame seeds in a mixer.
  
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder
• Measure 3/4 Cup of finely powdered Roasted Gram Dhal/Pottukadalai, sieve it once and keep it aside.
• Sieve Rice Flour, Gram Flour, Pottukadalai Flour along with Red Chilli Powder, Asafoetida Powder and Salt twice.
  
• This would help get all the ingredients well incorporated.
• Then add Sesame Seeds and mix well.
  
• Pour in the Water to the above mix, little at a time and knead it into a smooth & soft dough.
• The dough should be pliable and kneaded without any cracks.

 

To Fry Ribbon Pakoda:

• Heat Oil in a deep pan.
• Place some dough into the Murukku Mould with a plate suitable to press Ribbon Pakoda.
• Press the dough through it. 
• Make a few swirls onto the reverse surface of a slotted spoon or directly press the Ribbon Pakoda into the oil.
• Do not press more than two swirls.
  
• I directly press it into the hot oil, fry the Ribbon Pakoda until it turns into golden brown in colour and the sizzling sound stops. 
• Drain the Ribbon Pakoda on a Paper Towel.
• Follow the suit for rest of the dough.
• Allow the Ribbon Pakoda  to cool down completely before storing.
• Store the Ribbon Pakoda in airtight jars.

RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA

NOTES:

• The dough should be of the correct consistency. It should not be sticky or too hard and without any cracks.
• Do not substitute Butter with Ghee or Margarine.
• Butter should be melted before mixing it into the flour.
• Butter is one main ingredient for crispy and soft Ribbon Pakoda.
• I have used ready made Rice Flour in this recipe.
• Alternative can use Idiyappam flour for Ribbon Pakoda recipe,  if so, use boiled-hot water to knead the dough.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Adding Red Chilli Powder to the recipe is totally optional. 
• Alternatively can add soaked Dry Red Chillies ground into a fine paste & sieve it out through a fine mesh.
• Slightly pound or pulse the sesame seeds in a mixer.
  
• I do the above step to discard any seeds or large flakes which may block the holes of the Murukku Achu(tiny Plate) while pressing the Ribbon Pakoda dough.
• Can add ground Garlic to the dough for a Garlic flavoured Ribbon Pakoda.
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder and sieve it once.
• Care should be taken while pressing the Ribbon Pakoda directly into the oil. 
• Just make a swirl or two.  Do not over crowd the oil.
  
• If stored properly, it stays good for a Week up to 10 days.

CORN FLAKES MIXTURE

      Spicy South Indian Mixture is one of the unavoidable snacking items.  It is one the most frequented savoury item bought from any sweet shop - 'A default combo of a Sweet and Mixture'. One of the best Tea-time snack ever! The number of varieties it caters in the name of "Mixture" is literally quite a number I should say.  And this Cornflakes Mixture is one among them.  An easy & quick version of a Mixture/Chivda which can be made within no time.

    When it comes to South Indian culture, when you visit a friend or a relative, it is a tradition to take along with them a Sweet & a Kaaram(Savoury). And it is the same when you serve a snack to a guest. Mostly South Indian Mixture  or Murukkus take a special place in the Kaaram(Savoury snack) list.  And the same rule goes for a festival too.  Diwali is synonymous to Sweets & Savouries, most of the households get busy preparing a variety of Bakshanams for the day. A few Sweets and some default Savouries like Murukku or Mixture are must haves when it comes to Diwali. So in midst of busy schedules, work pinches and long list of to do lists for Festival, let me bring you one simple snack which could be easily incorporated within minutes.

CORN FLAKES MIXTURE

 

    You do not need any meticulous preparation, no mixing, no grinding, no ratios or measurements, no long cooking time, sweating out in the kitchen etc.,  Simply deep fry a few items - Cornflakes, Aval/Poha, Groundnuts, Cashewnuts, Curry Leaves and simply season it up with Asafoetida, Red Chilli Powder & Salt, there you go with a tasty, quick-fix Corn flakes Mixture.  

     This Corn /flakes Mixture turns out to be one quick-fix snack which could be easily sneaked into your 'DIWALI BAKSHANAM LIST", even at the last minute. 

For more DIWALI RECIPES, Click here... 

 

 

 Cuisine - Indian

 Recipe Type - Snacks & Savouries 

 Spice Level - Medium

 Difficulty - Easy

 Yields - 2-3 Cups(Approx.)

 Author - SM

 

 

Preparation Time - 10-15 Minutes

Cooking Time - 20 -30 Minutes

 

 

For more SNACKS & SAVOURIES, Click here... 

 

CORN FLAKES MIXTURE

 

HOW TO MAKE CORN FLAKES MIXTURE - CORN FLAKES CHIVDA

INGREDIENTS:

For Corn Flakes Mixture:

 

CORN FLAKES MIXTURE

Corn Flakes - 1 - 11/2 Cups
Groundnuts - 1/4 Cup
Roasted Gram Dhal/Pottukadalai - 1/4 Cup
Cashew nuts - 15-20 Nos.
Beaten Rice(Poha/Aval) - 1/2 Cup
Curry Leaves - 2-3 Sprigs
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 11/2 Tspn
Asafoetida - 1/8 Tspn
Ghee - 1 Tspn
Sugar - 1/2 Tspn
Salt - 1/2 Tspn

For Deep Frying:

Oil

CORN FLAKES MIXTURE

METHOD:

• Heat ghee in a pan and fry the Cashew nuts until they turn into golden brown colour.
• Heat oil in a pan.
• Deep fry, Groundnuts on a medium flame stirring constantly.  I usually use groundnuts with skin over it. Remove them with slotted spoons and spread it over a paper towel.Care should be taken not to burn the ingredients.
• Deep fry Roasted Gram Dhal(Pottukadalai) on a medium flame stirring constantly. Can use whole/broken Roasted Gram Dhal for the recipe. Remove them with slotted spoons and spread it over a paper towel.
• Next deep fry the Curry Leaves, remove them from oil and keep them aside.
• Next deep fry the Corn Flakes on a medium flame stirring constantly until they turn crispy.  Spread them on a paper towel.  You can do this in 2-3 batches.
  
• Finally, fry the Beaten Rice(Poha/Aval) until they fluff up and turns crispy. 
• Transfer all the fried items to a mixing bowl, add Salt, Turmeric Powder, Red Chilli Powder and Asafoetida Powder to the fried ingredients while they are still hot.
• Gently toss them until well combined.
• Finally, when the ingredients are at room temperature, add Sugar and give a quick toss.
• Store the spicy Corn Flakes Mixture in airtight containers.
• Serve Corn Flakes Mixture along with hot Coffee or Tea.
  

CORN FLAKES MIXTURE

 NOTES:

• The ingredients can be altered to your preference.
• Care should be taken not to burn the ingredients while frying them.  This will totally alter the taste of Corn Flake Mixture. 
• Mix the seasonings with the ingredients while they are still hot.
• Otherwise, the spices may smell raw in Corn Flakes Mixture.
• Adding Asafoetida and Sugar are truly optional.
• Frying Cashew nuts in Ghee gives an authentic flavour.
• For a rich version of Corn Flakes Mixture, can fry all the nuts and dhals in ghee too.

 

Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods

 

"Embracing the Spirit of Navratri Through Food and Memories"

Cherished Festival Memories

    While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.

Tapioca: A Staple with Deep Family Roots

    Tapioca has an inseparable connection with every Malayalee—it’s more than just food; it’s part of the family. In fact, it’s a staple food in nearly every Kerala home, with a rich history tied to our culture and heritage. One story that always comes to mind is from the 1930s when my husband’s grandparents survived a devastating flood (possibly the Great Flood of 1924). For nearly three weeks, they were cut off from food and water, yet they managed to survive by relying solely on raw tapioca, which was their only available food source. It’s remarkable how this humble root has stood the test of time, feeding families even in the most challenging circumstances.

Growing Tapioca at Home: A Tradition Passed Down

    Tapioca has always been an integral part of our family’s life. My parents made sure to plant a fresh batch of tapioca in the backyard every year. Steamed tapiocas, soft and starchy, were often served as a teatime snack at my grandmother's place. There’s something comforting about enjoying them with Mulagu Chalichathu (pounded shallots and chillies chutney) or with a rich Fish Curry. These simple yet delicious pairings were the epitome of comfort food in our home.

    Apart from the classic steamed tapioca, this versatile root can be used to prepare a variety of dishes: Kappa Ularthiyathu (stir-fried tapioca), Kappa Puzhukku (mashed tapioca), Kappa Biriyani, Tapioca Chips, Tapioca Murukku and Tapioca Vadais. It even makes its way into sweet treats like Tapioca Kuihs, Bibingka, and Montad Chuame (tapioca in coconut milk). The possibilities with tapioca are endless, and each dish has a unique way of celebrating this staple root.

The Importance of Proper Preparation: Removing Toxins from Tapioca

    While tapioca is a nutritional powerhouse, it’s important to remember that cassava/ tapioca contains cyanogenic glucosides, which are toxic if consumed raw. These compounds can release cyanide when the root is eaten uncooked.

To safely prepare tapioca, always follow these steps:

• Peel the Tapioca: The skin contains the harmful toxins, so peeling is essential.
• Soak in Water: Soak the peeled tapioca for several hours or overnight to help remove residual toxins.
• Discard the Water: After soaking, always discard the water used for soaking or cooking the tapioca.

    Once prepare & cooked correctly, tapioca is completely safe to eat and can be a great substitute for gluten, grains, and nuts—making it an ideal food for those with allergies or dietary restrictions.  The root should never be eaten raw, regardless of how much preparation has been done.

How to Clean and Cook Tapioca (Cassava/Yuca)

Tapioca Root with Outer Skin Partially Peeled – Essential Step in Cooking Tapioca.

    Tapioca, also known as Cassava or Yuca, is a versatile root vegetable that is a staple in many cuisines. Whether you’re preparing it for a simple steamed dish or a more elaborate recipe like Kappa Puzhukku or Kappa Biriyani, knowing how to properly clean and store tapioca is essential. Here’s everything you need to know to get the best out of this delicious root!

How to Select the Best Tapioca/Cassava

When shopping for tapioca, look for roots that are:

• Firm and Free from Blemishes: Choose roots that are solid and without any soft spots or cracks.
• Fresh Smell: A good tapioca root should have a clean, earthy smell. If it smells off or musty, it might be spoiled.
• Snowy White Centre: When you cut open a tapioca root, the flesh should be white and fresh, not discolored. Any black specks or lines are signs of decay.
• No Dryness: The root should not appear dried-out or shriveled. A healthy root should feel moist to the touch.

   

  Pro Tip: To test the quality of the root, break off a small piece from the end of the tapioca. If you see black spots or discoloration in the flesh, discard it. Rotten tapioca will have soft, brown spots and an unpleasant, putrid smell.

   

How to Store Tapioca/Cassava for Maximum Freshness

Proper storage ensures that your tapioca stays fresh and ready to use. Here’s how to store it at different stages:

• Unpeeled Tapioca/Cassava: Store unpeeled roots in a cool, dry place like your pantry. If you want to extend its shelf life, you can refrigerate them for up to a week.
• Peeled Tapioca/Cassava: Once peeled, store the tapioca in a container covered with water. Change the water every two days to keep it fresh. It can be kept in the refrigerator for 2-3 weeks.
• Freezing Tapioca: If you can’t find fresh tapioca often, you can freeze it. Just peel, chop, and store in an airtight container or bag. Frozen tapioca can last for about 3 months.

   

  Quick Tip: Tapioca is best when it’s eaten fresh, so if you can get your hands on fresh roots, enjoy them right away! Freezing is only recommended if fresh tapioca isn’t easily available in your area.