TAPIOCA STIR FRY / KAPPA ULARTHIYATHU
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| 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 TspnCurry 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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