Recipe: Perfect Kappa Ularthiyathu- tapioca sauteed

Kappa Ularthiyathu- tapioca sauteed. Kappa Ularthiyathu - pictorial directions: Cook Tapioca with turmeric powder and salt. Splutter Mustard seeds Fry in red chillies and curry leaves Chop the cooked tapioca pieces into chunks and put them into the seasoning. Please subscribe and support my channel.

Kappa Ularthiyathu Quick and easy Kerala style tapioca fry ,usually served with fish curry or any other spicy gravy. Heat oil in a pan,add mustard seeds and let it splutter. Chicken Ularthiyathu or Sauteed Chicken is a dry side dish with lots of masala. You can cook Kappa Ularthiyathu- tapioca sauteed using 11 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Kappa Ularthiyathu- tapioca sauteed

1. It's 1 Kg of Tapioca.
2. Prepare 2 numbers of Green chilli.
3. Prepare 8 of Garlic Pearls.
4. It's 1 tablespoon of Turmeric powder.
5. You need 2 tablespoons of Chilli powder.
6. You need 1 Cup of coconut Grated.
7. Prepare of Curry leaves.
8. You need to taste of Salt.
9. Prepare 1 tablespoon of Mustard seed.
10. Prepare 2 tablespoons of Oil.
11. It's of Water.

A generous amount of shallots and curry leaves make this recipe special. I used Kashmiri Chilly while preparing this dish and that is why the chicken has a reddish color. Cook the tapioca pieces in enough water to cover them, adding salt and turmeric powder. When tapioca is done (do not overcook), switch off and drain the water completely.

Kappa Ularthiyathu- tapioca sauteed instructions

1. Trim, peel and clean the tapioca and cut into palm sized length.
2. Slice the chilli  and garlic lengthwise.
3. Place in tapioca, chilli and garlic in a pot of water such that the water covers the pieces.
4. Add in salt, turmeric powder and one tablespoon of chilli powder.
5. Boil till the tapioca is tender just enough for a knife to go in without effort. In a pot this takes about 30 minutes. Pressure cooking for 1-2 whistles also does the trick.
6. Strain and keep aside to cool.
7. Once cook cut the tapioca into bite sized pieces.
8. In a pan, heat oil. Add in the mustard and once it splutters add the curry leaves and remaining chilli powder..
9. Now add in the grated coconut and fry till golden brown.
10. Add in the tapioca pieces with strained garlic and chilli and sautee for 5 minutes.
11. Serve hot with rice.

This is a simple to make Tapioca preparation. Absolutely tasty with fish curry especially sardines curry or chammanthi (dry chutney). This could be consumed without any side dish as well. It is a Nadan style Kappa preparation. Easy to make in a jiffy.