Sunday, 17 January 2016

Tapioca Root Stir Fry - Kappa Ulathiyadu

Tapioca Root Stir Fry - Kappa Ulathiyadu, this an authentic Kerala recipe. Tapioca is called as kappa in Malayalam and Maravalli Kizhangu in Tamil. We all know that we can eat tapioca root / maravalli as it is just after cooking it. But it will be even more tastier when you do the seasoning mentioned in this recipe. You can have this as an evening snack or for breakfast. This dish will go well with Fish Curry.

Onion - 2 No.
Dry Red Chili - 2 No.
Curry Leaves - 1 String
Grated Coconut - 3 tbsp.
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/2 tsp.
Salt to taste
Oil - 1 tbsp.

1. Cook the tapioca roots and cut it into medium sized cubes. Heat oil in a kadai and add mustard seeds. When the mustard seeds splutter, add in the urad dal and fry  till it changes to golden color.
2. Add the onions, dry red chilies and curry leaves. Saute till the onions become transparent.
3. Add the cubed tapioca roots and mix well. Cook on medium flame for about 5 minutes.
4. Add the grated coconut and mix well. Cook on low flame for about 2 minutes and switch off the flame.

Tapioca Root Stir Fry - Kappa Ulathiyadu is ready to serve. Enjoy it as a evening snack or have it as breakfast with spicy fish curry.

Click the link below to know about cooking the tapioca roots

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