Tapioca Stir Fry – Kappa Ulathiyathu – Kerala Style Recipe2013-05-19
- Yield : 500 gm
- Servings : 5 nos
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
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!
- 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
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.
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.
Tasty Kappa Ulathiyathu is ready to be served.
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