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TAPIOCA STIR FRY / KAPPA ULARTHIYATHU

by - August 31, 2017

FROM GODS OWN COUNTRY
TAPIOCA STIR FRY / KAPPA ULARTHIYATHU

    Tapioca - A root rich in Carbohydrates and low in Fat is widely used in making different dishes right from a simple stir fry to a delectable dessert. Tapioca has a special place in Kerala Cuisine, it is a delicacy of every Malayalee. It is considered to be a staple food of Kerala. Kappa and Meen Curry, Kappa Puzhukku and Porridge, or just a simple Kappa puzhungiyathu (steamed)  along with pounded Shallots & Chillies Chutney, or a simple Kappa Ularthiyathu, all taste heavenly. Kappa/Maracheeni/Poola Kizhangu / Maravalli has become a staple food of  Keralites since early days.
     Kappa/Maravalli Ularthiyathu is a simple stir fry with mild seasonings.  Cooked Tapioca pieces are seasoned with mild spices and garnished with grated coconuts.  Kappa Ularthiyathu goes well as a side dish for rice and curries of your choice.


Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM


Preparation Time - 5 - 10 Minutes
Cooking Time - 10 - 15 Minutes

For more recipes from GODS OWN COUNTRY - KERALA  click here...

 

HOW TO COOK TAPIOCA STIR FRY / KAPPA ULARTHIYATHU


INGREDIENTS:

Tapioca - 1/2 kg
Turmeric Powder - 1/2 Tspn (optional)
Water - Until it covers the Tapioca pieces
Salt - to taste

For Seasoning :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch(Optional)
Coconut Oil - 1 Tbspn.

 

METHOD  :

To Boil Tapioca :

  • Peel the tapioca and wash it.
  • Then cut it into pieces of the desired size.
  • Wash it well until the water is clear.
  • Boil tapioca in water by adding salt and turmeric powder.
  • Cook until the pieces are soft.
  • Drain and discard the water.

For Seasoning :

  • Finely chop Shallots, Green Chillies & Garlic.
  • Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
  • Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
  • Add cooked Tapioca pieces, mix well and cook on a low flame for about 2-3 minutes.
  • Add in grated coconut and mix well.
  • Cook for a while on a low flame.
  • Serve hot with Rice and Curry of your choice.

NOTES :

  • Cook Tapioca with enough water and discard the excess water.
  • Adding Turmeric is totally optional.
  • Adjust the number of chillies according to your level of preferred spiciness.

Important : Food Safety 

  • Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
  • So peel and wash it thoroughly with enough water.
  • Also, can soak them in water overnight and then discard the water and wash them again before cooking.
  • Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
  • These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated


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