Kappa Ularthiyathu- tapioca sauteed

Kappa Ularthiyathu- tapioca sauteed

A simple straightforward tapioca dish which goes perfect with rice or by itself or even with a green chilli chutney.

Tiya Joshi


  1. 1 Kg Tapioca
  2. 2 numbers Green chilli
  3. 8 Garlic Pearls
  4. 1 tablespoon Turmeric powder
  5. 2 tablespoons Chilli powder
  6. 1 Cup coconut Grated
  7. Curry leaves
  8. to taste Salt
  9. 1 tablespoon Mustard seed
  10. 2 tablespoons Oil
  11. Water


45 mins
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    Trim, peel and clean the tapioca and cut into palm sized length

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    Slice the chilli  and garlic lengthwise

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    Place in tapioca, chilli and garlic in a pot of water such that the water covers the pieces

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    Add in salt, turmeric powder and one tablespoon of chilli powder

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    Boil till the tapioca is tender just enough for a knife to go in without effort. In a pot this takes about 30 minutes. Pressure cooking for 1-2 whistles also does the trick

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    Strain and keep aside to cool

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    Once cook cut the tapioca into bite sized pieces

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    In a pan, heat oil. Add in the mustard and once it splutters add the curry leaves and remaining chilli powder.

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    Now add in the grated coconut and fry till golden brown

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    Add in the tapioca pieces with strained garlic and chilli and sautee for 5 minutes

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    Serve hot with rice

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