Culinary Use: In Karnataka, tapioca (maragenasu) is commonly used in various culinary preparations. It is often boiled and served as a side dish or as a main course with accompaniments like chutney or curry.
Preparation: Tapioca is peeled, cleaned, and boiled until tender. It can be sliced and deep-fried to make crispy tapioca chips, which are enjoyed as a snack.
Nutritional Value: Tapioca is rich in carbohydrates and provides some dietary fibre. It is gluten-free and suitable for those with gluten intolerance.
Cultural Significance: Tapioca holds cultural significance in Karnataka cuisine, where it is included in traditional dishes and meals. It is valued for its versatility and ability to be prepared in different ways to suit various tastes and preferences.
Local Variations: Depending on the region and local culinary traditions within Karnataka, tapioca (maragenasu) may be prepared with different spices, coconut, or other ingredients to enhance its flavour.
