Kappa Ularthiyathu/ Kerala style Tapioca Stir fry
Kappa Ularthiyathu or Kappa Mezhukkupuratti is a Kerala delicacy that can be relished as a snack or as a side dish with rice. This garlic flavoured spicy Kappa Ularthu is another delicious way of enjoying Kappa for Tapioca lovers. Tapioca or Kappa is also known as Cassava, Yuca. It is quite simple to prepare and tastes wonderful. Roasted onions, garlic, red chilies and coconut makes it extra special.
For most Keralites, Chakka (Jack Fruit) and Kappa (Tapioca) are sought-after delicacies and Chakka Kuzhachathu, Chakka vevichzthu, Chakka Chps, Chakka payasam, Kappa Vevichathu, Chenda Kappa with Kanthari chammanthi, Kappa chips and the delectable Kappa Biryani are all time favourites. Earlier, it used to be the staple for poor, their source for daily dose of carbs, fiber and protein. The unique composition of carbs, vitamins and minerals makes it a desirable high carb dish. However, overindulgence is not advised as it might lead to weight gain.
Lent season calls for variety vegetarian dishes to make the meals interesting for kids and adults. The right combo makes it more appealing, so I take special care to match various dishes to create lasting memories. Maybe, one day, my kids will remember these combos and yearn for them, like I do. God willing, these recipes might help them recreate their childhood memories!
Thrissur, the cultural capital of Kerala is famous for its unique cuisine. There are many local delicacies including special Pork fry, Special Manga Fish curry, Vellayappam, Achappam etc. You will love this Thrissur style Kappa Ularthiyathu with interesting local twists. I used to enjoy this at my Kochammu’s (aunt) home, where it was a common side dish. I learned this recipe from her and whenever I make Kappa Vevichathu I keep aside a small portion to prepare it this way.
You might also like other Vegetarian Mezhukkupuratti dishes like Kaya ularthiyathu, Koorkka Mezhukkupuratti, Kovakka Ularth, Chena fry, Achinga Mezhukkupuratti, Vanpayar Ularth, Cherupayar, Achinga Kaya Mezhukkupuratti and my mixed thorans.
Meanwhile, enjoy this Kappa Ularthiyathu with rice, thoran and some simple kachimoru for lunch!
Ingredients for Kappa Ularthiyathu:
|Kappa/ Tapioca||: 1 ½ cup (cooked)|
|Small Onion||: 6 -8 nos|
|Garlic||: 5 cloves|
|Curry Leaves||: few|
|Mustard||: ½ tsp|
|Turmeric Powder||: ½ tsp|
|Kashmiri chilli Powder||: ¼ tsp|
|Crushed red Chili||: ½ tsp|
|Coconut (grated)||: ½ cup|
|Salt||: as required|
Step by step method for Kappa Ularthiyathu:
- Clean, peel and wash the Tapioca well. Now cut into small chunks/ cubes like you do for the Kappa Vevichathu.
- Cook in a pressure cooker or pan with enough water to cover the pieces.
- When soft, add salt and simmer for a minute and drain.
- Heat coconut oil in a pan and pop mustards and add curry leaves.
- Crush onion and garlic and add to the pan. Sauté till limp.
- Now, add turmeric, crushed chili and chili powder.
- Fry for few seconds and add grated coconut.
- Sprinkle little salt and fry for few minutes till coconut becomes drier.
- Next, mix in the cooked Tapioca pieces and combine well.
- Cover and cook on low flame for two minutes for the flavours to develop.
- Serve and enjoy with rice as side dish or have as a snack.
- Coconut oil should be used for best results.
- The garlic adds more flavors and reduces bloating.
- You may also use small onions/ Shallots instead of Onion.
- After cutting the Tapioca, wash in water to reduce the starch.
- Please don’t add salt while cooking Tapioca, as it will harden. Add salt only towards the end.
- Adjust the spices according to your taste.
- Coconut should be well toasted (but, do not brown) for authentic flavours.
Hope you liked this tasty Kappa Ularthiyathu. Please put in your comments and share with your friends using the share buttons on the side; that would encourage me to post more home tested recipes. God Bless!!
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