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!
Nadan Kappa Ularthiyathu
Ingredients
Instructions
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To make Traditional Kappa Ularthiyathu or Kappa Ularth without coconut, First of all let’s cook Tapioca
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Cook Tapioca with enough salt and water. Drain water and keep it aside.
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Now let’s make masala. For that make a smooth paste with Coriander seeds, 7-8 Dry red chillies, Shallots, Garlic Cloves, Turmeric powder and enough water
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Next, in a Pan, Mix the masala with cooked Tapioca pieces.
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Now in Final step we will heat a teaspoon of oil, Add Mustard seeds, When it starts to sputter ad 2 Dry red chillies, Curry leaves and saute for 1 minute
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And now let’s mix the Tapioca mix with Mustard seed mix. Kappa Ularthiyathu is Ready