Ke Kappa Ularthiyathu | Tapioca Stir Fry Kerala Style F

Header Ads Widget

Kappa Ularthiyathu | Tapioca Stir Fry Kerala Style

Kappa ularthiyathu or tapioca stir fry with step by step photos

Kappa ularthiyathu or tapioca stir fry is a typical Kerala main course made with tapioca. In Malayalam, tapioca is called kizhangu, kappa or kolli kizhangu. Best combo is kappa ularthiyathu with fish curry.

    What is tapioca or cassava?

    Tapioca is the starch filled root modification of tropical plant cassava. This annual plant is cultivated commercially throughout Kerala. It is used as a starch supplement for millions of People throughout our country. We prepare a variety of dishes with this humble cost-friendly vegetable. Kappa with fish curry is the most popular combo. If you have not tried yet, this is a must to try the recipe. For most of the Malayalees including me kappa dishes are so familiar and favorite. 

    What is Kappa ularthiyathu and its serving options?

    Kappa ularthiyathu is the simplest dish we can make with the cassava root. You have to select starchy cassava roots rather than woody ones for best results. Making kappa urlarthiyathu is quite simple. The boiled and mashed tapioca is later sautéed with spices. You can serve kappa ularthiyathu either as a main course or as a side dish for rice. 
    This cassava root contains a chemical  named cyanogenic glycoside. Excessive consumption of improperly processed cassava may cause health problems. In order to neutralize the effect of this chemical, experts suggest to take the properly cooked cassava with any non-veg dishes like fish curry, meat curry etc.  But you know, sometimes, we eat the boiled cassava roots with chili and onion chutney😘. Also the cassava turns black and bitter when not properly stored. If the cassava turn bitter, don't use, throw it. 

    Kappa Ularthiyathu | Kolli Kizhangu Ularthiyathu | How To Make Kerala Style Tapioca Stir Fry 

    Kerala style stir fried tapioca
    Preparation time: 15 minutes | Cooking time: 20 minutes | Total time: 35 minutes


    • 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

    How to Make Kappa Ularthiyathu With Step By Step Photos

    Tapioca is a root vegetable, so wash thoroughly before use. Only matured ones are suitable for cooking and also remember to use before it turns black and bitter.
    • Peel off the skin of tapioca with a sharp knife, wash again and cut into small pieces.
    • Add enough water. The tapioca pieces should submerge fully in water to ensure proper and even cooking. 
    • Put salt to taste.

    • Also add turmeric powder. Turmeric powder is for flour and taste.
    • Once the water starts to boil, reduce the flame to medium and then cover with a lid. Cook it till the tapioca pieces became soft. 
    • Once the tapioca pieces turn soft, switch off the flame and use a knife or fork to check. If the knife passes easily through it, then it is perfectly done. 

    • Then drain excess water carefully and take the pieces only. 

    • Now you can mash it easily with a potato masher or with the back of a spoon. Do not over mash it.
    • Take green chilies, shallots and garlic in the small jar of the mixer grinder.
    • Crush it using the pulse button. Don't make fine paste.
    • Heat two tablespoons of coconut oil in a pan and  when turns hot, put curry leaves.
    • Add the crushed spices.
    • Sauté till the onions became transparent or slightly brown. 
    • Reduce the flame to simmer and add mashed tapioca immediately.
    • Mix it well.  The Kappa ularthiythu is ready. Serve with any spicy fish curry or with chutney.
    Happy cooking

    Post a Comment