If you could trust any recipe without a second thought, then that is a Grandma’s recipe. I am so delighted that I got such a wonderful recipe from one of my friend, Aparna .
Ada is a stuffed parcel wrapped in a leaf and steamed. The outer covering is generally prepared with rice flour. fillings can be sweet or savoury. You will be quite amazed to read about this version.
Aparna is an Engineer, SAP ABAP Consultant and a part time abacus teacher. She is born in Thrissur , the cultural capital of Kerala, South India. She was brought up in Qatar. She is married to Dileep Sankar( a foodie as her) who is also working in Qatar.
Over to Aparna S. Warrier.
I love cooking and i feel it is a great stress buster. Having a sister who loves to try and experiment all the cuisines we get to eat out just made me increase my love to food and cookery .Also both of my mothers being pure veggies, showed me that being a vegetarian is not a limitation at all. In fact you can actually remain healthy and eat yummy dishes at the same time. We either have our own inventions or find a substitute for chicken ,fish etc. But this fact is never understood by my father or my husband. Neverthless they dont stop me from the fact i believe
This recipe was introduced to me by my mother-in-law. She got it in turn from her mother who was a veteran in traditional Kerala vegetarian dishes. Since tapioca is an all time favourite for us keralites, this was tested and certified by the family long back.
Knowing the foodie in me, it was my father in law who brought forward the opinion of trying out the recipe which has not been attempted for long by my mother in law. After getting the initial temptation, I together with father in law made many unsuccessful attempts to get the stove burning. But unluckily, it was not the ripe time for me to get my hands on the sweet. But one day, surprisingly the pieces fell together and we got the fresh and ripe tapioca and started off on cooking the dish. Nevertheless, I got the yummy and sumptuous “ada” which proved softer than the normal “rice one”.
I wished I could give a bear hug to our late grandma whom I have never did get a chance to meet, but gave me such a great dish to remember her forever.
- Jaggery – 6 small blocks (available in Indian Grocery stores)
- Fresh Coconut shredded – 3/4th of a full coconut (1 and half coconut portion )
- Fresh Tapioca – 750 grms
- Salt to taste
- Water 200 ml
- Fresh Banana leaves -5 (available in Indian Grocery stores) washed well without tearing it
- Clarified butter (ghee) – 1 teaspoon
- At first, wash and immerse the whole tapioca in water. This will help to peel the skin easily so that it will be easy to peel off the skin. You could soak the tapioca depending upon the freshness of it. If it good and new soaking time will be around 20 minutes. If the tapioca is not very fresh, then needs more soaking time which should be around one hour.
- Peel the skin and wash again if required.
- Grate tapioca and keep aside. (Not to a very fine texture) As the tapioca was immersed in water for a while it is even more easy to grate.
- While grating make sure to remove the thread which is in the middle of tapioca
- No grind the grated tapioca to a thick paste. Just sprinkle some water only if the mixture looks very dry.
- Transfer it to a bowl, add a bit of salt & clarified butter mix well. Keep side.
- When the tapioca is immersed in water you could make the filling
- In a saucepan and add the jaggery blocks and water.
- In medium heat and constant stirring start melting the jaggery.
- As the jaggery gets liquefied add in the shredded coconut and mix them well on the stove itself with low fame so as to take out the excess water left if any.
- Take care to keep stirring it as it will get thick very soon
- Remove from flame and keep aside to cool down
- Now as you do for the normal ada, spread the tapioca mixture in a round shape on a banana leaf .
- Put the jaggery-coconut mixture in the upper half of the ada (basically in one side of the leaf)
- Fold and close . Press gently at the edges to seal the leaf.
- Steam it in a steamer (Idli cooker) for approx 20 mins in medium to low flame.
- Soft tasty ada is ready to serve.
- I could make 11 adas with the given quantity. Jaggery measurements can be altered according to your sweet tooth.
The texture of the covering is a bit sticky compared to rice ada.
Aparna got me few hot parcels just after she prepared them at home.. It was just delicious. I am really surprised to see how a humble tapioca , which i have used only to make mash, turned to a perfect covering for the sweet filling.
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