Kappa Ularthiyathu- tapioca sauteed

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

  • Servings: 4-helping
  • Difficulty: easy
  • Print

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

Summary

  • Cuisine: indian
  • Course: main course
  • Cooking Time: 45 mins

Ingredients

1 Kg Tapioca
2 numbers Green chilli
8 Garlic Pearls
1 tablespoon Turmeric powder
2 tablespoons Chilli powder
1 Cup Grated coconut
Curry leaves
to taste Salt
1 tablespoon Mustard seed
2 tablespoons Oil
Water

Steps

  1. Trim, peel and clean the tapioca and cut into palm sized length
  2. Slice the chilli  and garlic lengthwise
  3. Place in tapioca, chilli and garlic in a pot of water such that the water covers the pieces
  4. Add in salt, turmeric powder and one tablespoon of chilli powder
  5. 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. Strain and keep aside to cool
  7. Once cook cut the tapioca into bite sized pieces
  8. In a pan, heat oil. Add in the mustard and once it splutters add the curry leaves and remaining chilli powder.
  9. Now add in the grated coconut and fry till golden brown
  10. Add in the tapioca pieces with strained garlic and chilli and sautee for 5 minutes
  11. Serve hot with rice


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