Tapioca Stir Fry – Kappa Ulathiyathu – Kerala Style Recipe
2013-05-19- Cuisine: Kerala, เดเตเดฐเดณเด
- Course: Breakfast, Kerala Snacks, Main, Side Dish
- Skill Level: Beginner
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- Yield: 500 gm
- Servings: 5 nos
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
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Tapioca is widely consumed in the Indian state ofย ย Kerala usually as breakfast or as a snack in the evening. It is boiled after skinning and cutting it in to large cakes of about 6โ8ย cm long or into small 2ย cm cubes in water till properly cooked and the water is drained off.
Once cooked, it can be mixed with ย chili, salt, turmeric etc, steamed and mashed into a dry pudding. This can also be garnished in oil with mustard, onion, curry leaves etc if required. Here, I am sharing a simple recipe with you. Tapioca Stir Fry is very easy to cook with less ingredients. It goes well with rice as a side dish.
Try this recipe!
Ingredients
- Kappa/ tapioca โ 1/2 Kg
- Turmeric powder โ1/2 tsp
- Shallots โ 8 nos (chopped)
- Crushed dry red chilli โ 3 tbsp
- Mustard seeds โ 1 tsp
- Coconut oil - 3 tsp
- Salt to taste
- Water - 4 cups
- Curry leaves - 2 strings
Method
Step 1
Peel the skin of kappa and cut into small pieces. Take a pressure cooker add kappa with water and turmeric powder and cook for 10 minutes. When it becomes tender add salt. Drain the water and keep it aside.
Step 2
Heat oil in a pan and splutter mustard seeds, add curry leaves, crushed dry red chillies, chopped shallots and saute well. To this add cooked kappa and mix it well.
Step 3
Tasty Kappa Ulathiyathu is ready to be served.