Kerala Style Kappa Ularthiyathu Recipe – Tapioca Stir Fry Recipe
Discover the authentic taste of Kerala with this Kerala Style Kappa Ularthiyathu Recipe (Tapioca Stir Fry). Tapioca, a staple ingredient in Kerala cuisine, combines beautifully with the flavor of freshly grated coconut and aromatic spices. This dish is a perfect appetizer or side dish, often paired with curries like Kerala Fish Curry or Muttai Masala, and flaky Kerala Parotta. Let’s explore this flavorful recipe that’s easy to prepare yet deeply satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tapioca root | 2 |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Shallots | 1 cup, chopped |
| Ginger | 1 inch, chopped |
| Curry leaves | 1 sprig |
| Dry Red Chilli | 2 |
| Fresh coconut | 2 tablespoons, grated |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Coconut Oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 26 g |
| Protein | 2 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sodium | 230 mg |
Preparation Time
| Task | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 35 minutes |
| Total Time | 45 minutes |
Instructions
-
Prepare the Tapioca
- Begin by peeling the tapioca root and cutting it into large chunks.
- Place the tapioca pieces in a pressure cooker. Add enough water to submerge the tapioca, and season with a pinch of salt.
- Cook the tapioca on medium heat for about 3 whistles. Once the pressure releases naturally, drain the water, and set the cooked tapioca aside.
-
-
Make the Tempering
- Heat a heavy-bottomed kadai or wok on medium heat and add coconut oil.
- Once the oil is hot, add the mustard seeds and let them splutter. Toss in the curry leaves and dry red chilies for a fragrant burst of flavor.
-
Saute the Aromatics
- Add the chopped shallots and ginger to the kadai. Sauté them until the shallots turn translucent and soft.
- Stir in the turmeric powder for a vibrant yellow hue and enhanced flavor.
-
Combine and Cook
- Add the cooked tapioca chunks to the kadai. Sprinkle salt as needed and toss everything together to coat the tapioca with the aromatic mixture evenly.
- Cook on medium heat for about 2 minutes, stirring occasionally, to allow the flavors to meld.
-
Add Coconut
- Finally, add the freshly grated coconut and give it a quick stir. The coconut lends a distinct sweetness and richness to the dish.
-
Serve
- Remove the kadai from heat and transfer the Kerala Style Kappa Ularthiyathu to a serving plate.
- Serve hot alongside Kerala Style Fish Curry, Chettinad Muttai Masala, or a stack of warm Kerala Parotta for a hearty and wholesome meal.
Tips & Variations
- If you prefer a spicier flavor, add crushed black pepper or green chilies during the sautéing process.
- Freshly grated coconut is essential for the authentic taste of this dish. Avoid using desiccated coconut, as it can alter the texture and flavor.
- For a vegan variation of a complete meal, pair this stir fry with a simple coconut-based vegetable curry.
Enjoy this humble yet flavorful dish as a reflection of the simplicity and richness of Kerala’s culinary traditions.
