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Tapioca Stir Fry – Kappa Ulathiyathu – Kerala Style Recipe

2013-05-19
  • 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 of  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 6–8 cm long or into small 2 cm cubes in water till properly cooked and the water is drained off.

Once cooked, it can be mixed with  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 – 1/2 Kg
  • Turmeric powder –1/2 tsp
  • Shallots – 8 nos (chopped)
  • Crushed dry red chilli – 3 tbsp
  • Mustard seeds – 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.

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