Kappa Ularthiyathu

Method

1. 1

   About Kappa Ularthiyathu: Spiced tapioca stir-fried with coconut — eaten with fish curry. Famous in All Kerala.

2. 2

   Prepare spiced tapioca: Peel and cook tapioca until tender.

3. 3

   Heat coconut oil: Heat 2 tablespoons coconut oil in a heavy pan or claypot (manchatti). Coconut oil is essential for authentic Kerala cooking.

4. 4

   Temper: Add 1 teaspoon mustard seeds and wait for them to pop completely. Add 2 dried red chillies and 1 generous sprig of fresh curry leaves.

5. 5

   Fry aromatics: Add 2 shallots thinly sliced and 2 green chillies slit. Cook 3 to 4 minutes. Add 1/2 inch ginger in thin strips.

6. 6

   Add spiced tapioca: Add the prepared ingredient. Stir to coat with the tempered oil. Add 1/4 teaspoon turmeric and salt.

7. 7

   Add coconut milk: Add thin coconut milk. Bring to a gentle simmer. Cook until the main ingredient is tender.

8. 8

   Add thick coconut milk: Reduce to lowest heat. Add thick coconut milk. Stir gently. Never boil after adding thick coconut milk.

9. 9

   Simmer gently: Cook on very low heat 5 minutes until creamy. Finish with a drizzle of raw coconut oil and fresh curry leaves.

10. 10

    Serve: Serve with steamed rice, appam, idiyappam or puttu.