Also known as

Shimla aloo, Shimla alu, Yucca, Kachalu.

Description

Tapioca plant is a woody shrub of the Euphorbiaceae (spurge family) native to South America that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. The plant grows to a height of 1-3 meters and several roots maybe found on each plant. Tapioca is a starch extracted from the root of the plant species Manihot esculenta and has many names, including cassava, bitter-cassava, "Sagudana" (literally, Sagu drops)--with local variation of "Sabudana"--and "kappa". The Tapioca Pearls are known as "Sabudana" in Marathi. It is commonly used as a food during fasting (popularly called khichdi) among Hindus in Western and central part of India (Gujarat & Maharashtra region). Tapioca is a staple food in some regions and is used worldwide as a thickening agent, principally in foods. Tapioca is gluten free, and nearly protein free. The commercial form of tapioca most familiar to many people is pearl tapioca.

Chopped tapioca- Tapioca should be washed very well since they tend to collect dirt. Put the washed and peeled tapioca on a chopping board and chop them in small 1-2 inch sized pieces with a sharp knife. They may be chopped in to big chunks or smaller ones as per the recipe. The tapioca may also be chopped without peeling.

Sliced Tapioca- With a sharp knife the tapioca is sliced on four sides to create a thick rectangular stick, then cut lengthwise into approximately 3 mm (1/8 inch) slices. Stacking these slices and again cutting lengthwise into strips creates thin uniform square sticks or thin slices.

Peeled tapioca- Peel the outer skin of the tapioca with a peeler or a knife. The soft flesh inside can be pulped or deseeded as per recipe.

Grated Tapioca- Tapioca can be washed, peeled and grated with a grater.

Parboiled tapioca- Parboiling is a cooking technique in which tapioca are partially cooked in boiling water, but removed before it is cooked all the way through. Many recipes call for parboiled tapioca as they longer to cook. Parboiling them in advances ensures that they get completely cooked in the final dish.

Blanched tapioca- The peeled tapioca are blanched by placing them into boiling water for less than a minute, and then immediately cooled down in cold water. The blanched tapioca may be later mixed with sesame oil, garlic, salt, and often other ingredients as per the recipe.