Dried tapioca peels (Kappiya Sali sukkaeylili) can be fried as and when you require and serve it along with rice instead of pappad or happolu. In olden times tapioca peels (Kappiya Sali) were usually dried and stored in the summer season and fried and had in the monsoon season. As I have mentioned earlier in my home page about our cuisine that we do not leave any part of the plant part go waste this is another example depicting it.
Ingredients
- Peels of one mature tapioca
- Salt to taste
Method
Remove the peel of the tapioca (In this recipe you need only the peel so I am not going into the details of what recipes could be made with the tapioca. That I will be dealing in my later posts).
Now when you remove the peel you will get a brown outer layer attached to a white layer. We need only the white layer. So we remove the outer brown layer and discard it and retain only the white layer of the peel.
Now cut this white layer into one inch pieces.
Apply salt and cook in Idly steamer (pedavan) for 5 to 10 minutes.
Remove form steamer and spread it on a steel plate or on glass or ceramic plate.
Leave it in the sun to dry. You will have to keep for 2 to 3 days for drying depending on the temperature and availability of sunlight.
After it has completely dried remove from plate and store in air tight containers.
Dried tapioca peels (Kappiya Sali sukkaeylili) is ready to fry. Fry it as and when you require.
Shelf life: 6 months to 1 year
Tips
When you are leaving the peels to dry in the sun do not forget to flip the peels after 1 or 2 days of drying. This is done to dry the other side as well.
