Kappa Ularthiyathu Recipe
Slow-roasted in coconut oil with a generous hand of spices, this tapioca fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 3 servings
- 500 g Tapioca Kappa
- 3 nos Green chillies — chopped
- 1/4 cup Shallots — chopped (Kunjulli)
- 2 nos Red chillies cut in half
- 1/2 tsp Mustard seeds
- 1 sprig Curry leaves
- 1 tbsp Coconut oil
- Salt, to taste
Preparation
Step 1
Wash and cut the tapioca into 1/2 inch pieces.
Step 2
Boil the tapioca in salted water and cook in low flame until soft.
Step 3
Drain well the cooked tapioca and set aside.
Step 4
Place a pan on the stove and pour oil. Crackle mustard leaves and add green chillies, red chillies and curry leaves. cook well.
Step 5
Pour this over the cooked tapioca pieces. Mix gently.
Step 6
Kappa ularthiyathu recipe is ready and serve hot with fish curry.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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