Kerala Style Kappa Ulathiyathu Recipe – Tapioca Stir Fry
Recipe Overview:
Kerala Style Kappa Ulathiyathu, also known as Tapioca Stir Fry, is a delicious, flavorful dish from the southern region of India. This dish combines the simple yet comforting taste of boiled tapioca with a medley of spices and aromatic ingredients, making it an excellent choice as an appetizer or a side dish. The crispy, flavorful coating of the tapioca makes it perfect when served with traditional Kerala Fish Curry or Chettinad Muttai Masala, accompanied by Kerala Parotta. It’s a vegetarian recipe that embodies the rich culinary heritage of Kerala.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tapioca root | 2 |
| Mustard seeds | 1 teaspoon |
| Shallots, chopped | 1 cup |
| Ginger, chopped | 1 inch |
| Curry leaves | 1 sprig |
| Dry red chilies | 2 |
| Fresh coconut, grated | 2 tablespoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Coconut oil | For cooking |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Carbohydrates | 45g |
| Protein | 2g |
| Fat | 2g |
| Fiber | 4g |
| Sodium | 350mg |
(Note: Nutritional values are approximate and may vary based on specific ingredient choices and portion sizes.)
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Kerala
Course: Appetizer
Diet: Vegetarian
Instructions:
-
Boiling the Tapioca:
Begin by preparing the tapioca roots. Peel the tapioca and cut it into large chunks. Place the chunks in a pressure cooker along with enough water to cover them and a pinch of salt. Cook for about 3 whistles or until the tapioca is soft and tender. Once done, release the pressure naturally. Drain the water, peel off any remaining skin, and cut the tapioca into big, bite-sized chunks. Set aside. -
Prepare the Spice Base:
Heat coconut oil in a large kadai (wok). Once the oil is hot, add mustard seeds and let them splutter. Then, add the curry leaves and dry red chilies to the oil. Fry for a few seconds to release their aroma. -
Sauté the Aromatics:
Add the chopped shallots and ginger to the pan. Sauté for about 2-3 minutes until the shallots turn translucent and soft. Stir in the turmeric powder and cook for an additional 30 seconds to infuse the flavors. -
Fry the Tapioca:
Add the boiled tapioca chunks into the kadai. Sprinkle salt over the tapioca and mix well to coat the pieces evenly with the spice mixture. Stir-fry for 2-3 minutes, allowing the tapioca to crisp slightly and absorb the flavors of the spices. -
Final Touches:
Once the tapioca is well coated and crispy, turn off the heat. Garnish with freshly grated coconut for an added texture and flavor. -
Serve:
Serve the Kerala Style Kappa Ulathiyathu hot as an appetizer or side dish. It pairs wonderfully with Kerala Style Fish Curry, Chettinad Muttai Masala, and Kerala Parotta for a complete meal.
Tips for Perfect Kappa Ulathiyathu:
- Tapioca Quality: Choose fresh and firm tapioca roots for the best texture. Overcooked tapioca may become mushy and lose the dish’s signature stir-fry crunch.
- Coconut Oil: Using coconut oil gives this dish an authentic Kerala flavor. It enhances the overall taste and fragrance of the dish.
- Spice Level: Adjust the number of dry red chilies based on your preferred spice level. For a milder version, you can reduce the chilies or remove their seeds.
Suggested Pairings:
- Kerala Style Fish Curry: The tangy and spicy fish curry is a perfect complement to the mildly flavored Kappa Ulathiyathu.
- Chettinad Muttai Masala: A flavorful egg curry from Chettinad, rich in spices, adds another layer of taste to this meal.
- Kerala Parotta: Soft, flaky parottas are a wonderful accompaniment to soak up the spicy flavors of this dish.
Enjoy the rich, aromatic flavors of Kerala with this simple yet delicious Tapioca Stir Fry! Perfect for any occasion, this dish brings together the best of South Indian cuisine.
