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
  1. Add Photo

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

  2. Add Photo

    Slice the chilli  and garlic lengthwise

  3. Add Photo

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

  4. Add Photo

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

  5. Add Photo

    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

  6. Add Photo

    Strain and keep aside to cool

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    Once cook cut the tapioca into bite sized pieces

  8. Add Photo

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

  9. Change

    Now add in the grated coconut and fry till golden brown

  10. Add Photo

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

  11. Change

    Serve hot with rice

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