Kappa Ularthiyathu with Grated Coconut is a traditional styled easy and quick tapioca preparation, quite popular in Kerala Cuisine. This is an authentic Nadan preparation. This is a popular Kerala delicacy that goes well with hot rice or can even be relished as a snack. This is a favorite dish for all tapioca lovers out there. Kappa is also regarded as the staple dish of the Malayalee community. Kappa Ularthiyathu with Grated Coconut tastes great with a spicy non vegetarian dish be it a lip smacking beef curry or a tangy flavored fish curry. What makes the dish unique is the seasoning with aromatic coconut and sautéing well. The dish is also seasoned with pepper corns, dry red chillies, shallots, ginger-garlic, green chilies and curry leaves that adds an extra flavorful Zing to the authentic dish. Kappa Ularthiyathu with Grated Coconut is one of the easiest and quick dishes that require very few ingredients.
Tapioca is cultivated plenty in Kerala and perhaps this is the most popular as well as economical dishes in Kerala Cuisine. The climatic season in Kerala is apt for tapioca cultivation. Almost all houses have tapioca cultivation in their backyard. In Kerala, both Jackfruit and Tapioca are sought after dishes. Kappa Vevichathu, Kappa Puzhukku and Kappa Biriyani are some of my all time favorite tapioca based dishes. Earlier these dishes used to be a staple for the poor but now these are classic specialty dishes that you discover in top rated hotels and restaurants too. The unique composition of carbohydrates, minerals and vitamins in tapioca makes it a desirable meal for those especially the working class, who desire energy and stamina rich foods for their hectic day to day activities. You can explore a well detailed Kappa Ularthiyathu with Grated Coconut here that can be easily prepared at home.
Kappa Ularthiyathu with Grated Coconut
Ingredients
- 750 gm Tapioca /Kappa
- 10 Shallots chopped
- 1/2 cup Grated coconut
- 4 Green chilli
- 1 tsp Ginger /garlic finely chopped
- 1/4 tsp Mustard
- 1/2 tsp Cumin seeds nalla jeerakam
- 15-20 Black pepper corns
- 3 nos Dry red chillies
- 1 tbsp Coconut oil
Instructions
- Cut the tapioca into cubes. Cook the washed tapioca in a large pan along with salt until it is soft and drain it.
- Heat coconut oil in a pan, splutter mustard seeds and cumin seeds. Add pepper corns, curry leaves, dry red chillies and saute it. Add small onions, ginger-garlic, green chilli and saute well.
- Then add grated coconut and saute it again. Add tapioca and mix gently. Thani Nadan Kappa Ularthiyathu is ready.
- Serve hot with beef curry, fish curry, meen mulakittath or mulaku chutney.
Notes
Pottu Vellari (Blonde Cucumber)Juice
