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- 10 cups water
- 1 1/2 cups (1/4-inch) tapioca pearls
- 4 to 6 ounces taro root, peeled, or 1 medium Yukon Gold potato
- 1/4 cup clarified butter
- 1 fresh Thai chile or 1 small serrano, chopped (about 1 teaspoon), including seeds
- 2 teaspoons chopped garlic
- 2 teaspoons brown mustard seeds
- 1 teaspoon cumin seeds
- 2 teaspoons chopped dried neem leaves (optional)
- 1/2 cup chopped unsalted roasted peanuts
- 3 tablespoons chopped cilantro
Directions:View on Epicurious
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