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.