Nadan Kappa Ularthiyathu
Ingredients
- 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. - 2
