Nadan Kappa Ularthiyathu

Tapioca Roast, the Local Way

Kappa ularthiyathu, or tapioca roast in local style, is a simple but flavour-packed dish. Usually, tapioca is cooked with coconut as a medley and often served with kanji (rice porridge). But this version is different-it’s much tastier on its own and can be eaten as a breakfast, snack, or even for dinner. It doesn’t use coconut. Instead, the tapioca is roasted in oil and spices.

This dish is a lesser-known but deeply loved preparation, especially in central and southern Kerala. It’s quite different from the popular kappa vevichathu (mashed tapioca) that’s usually served with fish curry. In ularthiyathu, the tapioca pieces are kept whole or in chunks, and they’re stir-fried until they get well-coated in a spicy, aromatic masala.

The masala is made fresh by grinding coriander seeds, dry red chillies, garlic, turmeric powder, and enough water to make a smooth paste. This masala is added to the cooked tapioca and mixed well. Finally, mustard seeds, curry leaves, and dry red chillies are tempered in coconut oil and added on top.That’s it-simple, easy, and super tasty tapioca roast is ready to enjoy!

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Nadan Kappa Ularthiyathu

Author: Ushadevi Cooking Method: Sauteing Cuisine: Kerala Courses: Breakast

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 500 gm Tapioca Sliced
• 1 ¹⁄₂ tablespoon Coriander seeds
• 8-10 Dry Red Chillies
• 5-6 Shallots
• 2 Garlic cloves
• ¹⁄₄ teaspoon Turmeric powder
• 1 teaspoon Mustard seeds
• 1 spring Curry leaves
• Salt and Oil as required

Instructions

1. A rustic Kerala-style stir-fried tapioca dish — simple, spicy, and comforting.
2. Peel, clean, and cut tapioca (kappa) into medium-sized pieces. Cook the tapioca with enough water and salt until soft. Drain the water completely and keep the cooked tapioca aside.
3. Prepare the masala by grinding coriander seeds, 7–8 dry red chillies, shallots, garlic cloves, turmeric powder, and enough water into a smooth paste.
4. In a large pan or wok, add the ground masala to the cooked tapioca. Mix everything thoroughly so the masala coats the tapioca evenly.
5. For tempering, heat a teaspoon of oil in a small pan. Add mustard seeds, and when they begin to splutter, add 2 dry red chillies and a few curry leaves. Sauté for about a minute.
6. Pour this tempering over the masala-coated tapioca and mix well.
7. Your flavorful Kappa Ularthiyathu (without coconut) is ready!
8. Serve hot as a main dish or as a side with fish curry or chammanthi.