Make 3 Bowls
Ingredients
220 Grams Sweet Potatoes- cut into thick roundels
1/3 Cup Sabudana/Tapioca Pearls
180 Grams Jaggery - chopped
1 Medium Size Coconut - to make coconut Milk
1 Teaspoon Cardamom powder
A Pinch of Salt
Method
Wash the sabudana/tapioca pearls in water 2 times then soak it in water till an inch above the pearls. Keep this covered for at least an hour or two.This should be the thickness or else they will melt when cooking. Soak them in water, keep aside.
Now let's make the Coconut Milk
Peel all the brown part of the coconut we require only the white meat, chop it into piecesThen grate it in a blender jar.
If you require another thin extract you can do this process again by adding just a cup of water. After this you cannot extract any more coconut milk. Use can use how much you want and freeze the remaining coconut milk.
To Make the Chach
For Soup Swappers April 2021, we asked to "Share a soup that provides a link to your ancestry". and our Host is Sidsel of Sid's Sea Palm Cooking. Warm 4 cups of water.
Take this out into a fine muslin cloth and squeeze out all the coconut milk
this makes the first thick extract. Keep this extract a side.
add 250Ml warm water and again run the blender for 2 minutes.Remove this into the muslin cloth and squeeze out all the coconut milk this makes the second extract,
pour this into a airtight bottle . These are the two bottles (250Ml Each) that I filled and labeled thick and thin coconut milk.If you require another thin extract you can do this process again by adding just a cup of water. After this you cannot extract any more coconut milk. Use can use how much you want and freeze the remaining coconut milk.
To Make the Chach
In a large pot/pan add the 2 cups thin extract of coconut milk , salt and the sweet potatoes slices. Place this on medium low flame and let it cook for 5 to 7 minutes or till nearly done, stirring once or twice in between.
When the sweet potatoes are nearly done then add the tapioca pearls and give it a quick stir, let this cook again on medium low flame till done/ transparent and the sweet potatoes are fully cooked, do not make them mushy they should remain whole.
Now add the jaggery and let it melt and comes to just a boil. Add the thick extract of coconut milk and give it stir, bring this to just a boil.
Switch off the flame add the cardamom powder.
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