Kappa Ularthiyathu with Grated Coconut
Kerala-style dry fry where tapioca is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 6 servings
- 750 g Tapioca /Kappa
- 10 Shallots — chopped
- 1/2 cup Coconut — grated
- 4 Green chilli
- 1 tsp Ginger /garlic — finely chopped
- 1/4 tsp Mustard
- 1/2 tsp Cumin seeds nalla (jeerakam)
- 15-20 Black pepper corns
- 3 nos Dry red chillies
- 1 tbsp Coconut oil
Preparation
Step 1
Cut the tapioca into cubes. Cook the washed tapioca in a large pan along with salt until it is soft and drain it.
Step 2
Warm coconut oil in a pan, let the mustard seeds crackle and cumin seeds. Add pepper corns, curry leaves, dry red chillies and cook it, stirring. Add small onions, ginger-garlic, green chilli and cook well.
Step 3
Next, add grated coconut and cook it, stirring again. Add tapioca and mix gently. Thani Nadan Kappa Ularthiyathu is ready.
Step 4
Serve while still hot with beef curry, fish curry, meen mulakittath or mulaku chutney.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Payasam
Fruit Payasam | Mixed Fruit Payasam
This banana, a creamy and Mixed Fruit Payasam from Kerala kitchens. A festive dessert made with fresh fruits.
Main Course
Fried Onion Chicken Chukka
Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the...
Main Course
Fried Egg Curry
A unique dish that blends the simplicity of fried eggs with the rich flavors of a curry.
Seafood
Fish Molly | Kerala Fish Stew
Tender fish simmered in thin coconut milk with whole spices, then finished with thick coconut milk for richness. The ...