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Wednesday, 9 November 2016

Kappa Ularthiyathu| Tapioca Stir Fry Kerala Style



Kappa and meen curry or mashed tapioca with fish curry is one of the traditional and most popular recipes of Kerala.  I always want to taste this scrumptious delicacy during my visits to Kerala. Although, tapioca can be consumed with normal chili-onion chutney, but lifted to another level when with spicy fish curry. It is actually a toddy shop or kallu shap recipe where mashed tapioca is served with a spicy fish curry. If you are a vegetarian, please check out our vegetarian fish curry recipe.


I think, ideal combination of kappa is always fish curry, You can increase or decrease the spicy level according to your own preference. I have already posted two fish curry recipes, Kerala fish curry with coconut milk and Meen mulakittathu. Both are good, but I would like to recommend the first one.




 Kappa ulathiyathu recipe


Author: Anju Aneesh
Recipe type: Main course
Cuisine: India, South India, Kerala
Preparation time: 15 minutes | Cooking time: 20 minutes | Total time: 35 minutes





Ingredients

  • 3/4 kg or one big Tapiocca / Kappa / kizhangu
  • 3 to 4 green chilies
  • 6 to 7 shallots
  • 5 to 6 garlic cloves (optional)
  • 1/2 teaspoon turmeric powder
  • 1 spring Curry leaves
  • Salt to taste
  • 3 tablespoon oil

Direction of preparation of kappa ulathiyathu

  • Cook peeled and chopped tapioca with enough water, salt and turmeric powder till soft. Discard remaining water and mash using a potato masher or back of the spoon.
  • Crush shallots, green chilies, garlic cloves in a mixer grinder.
  • Heat oil in a pan and add curry leaves.
  • Then saute the shallots-green chili mixture till the shallots turn golden brown.
  • Add mashed tapioca and mix well.
  • Serve with fish curry or green chili chutney.





Let us see the detailed description of kappa ularthiyathu


  • Peel off the skin, wash and chop the tapioca into small pieces.
  • Add enough water. The water level should be just above the tapioca. The tapioca pieces should be fully immersed in water.
  • Add salt.

  • Also add turmeric powder. We can add 1/2 to 3/4 teaspoon turmeric powder in order to get good colour. 
  • Once start to boil, cook covered till the tapioca pieces became soft. 
  • You can check with a knife or spoon. 

  • When cooked, discard water. 

  • Mash with a potato masher or with the back of the spoon and keep aside.
  • Take green chilies, shallots and garlic in a mixer grinder.
  • Crush it, one spin will be enough. Don't make fine paste.
  • Heat two tablespoons of oil in a pan and add curry leaves.
  • Add the crushed spices.
  • Saute till the onions became transparent. You can also saute till the onion turns golden brown.
  • Reduce the flame to simmer and add mashed tapioca immediately.
  • Mix it well. At this stage there is a high chance to stick to the bottom. The Kappa ularthiythu is ready. Serve with any spicy fish curry or with chutney.

My notes on kappa ulathiyathu

  • Select good quality tapioca which cooks fast and mash easily.
  •  Try to use kanthari mulaku (bird eye chili) if possible. Not available here, so I use normal chilies.
  • It is recommended to consume tapioca with a non-vegetarian curry.

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