"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Tapioca Fry ( Kappa Ularthiyathu), by Sujatha Kumar, is from The Jacob Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1. Tapioca(Kappa) 2lbs 2, Shallots, chopped 1/2 cup 3. Green Chillies, chopped 6 4. Mustard seeds 1 teaspoon 5. Red Chillies, cut in halves 4 6. Curry Leaves 2 sprigs 7. Coconut oil 2 tablespoons 8. Salt to taste
Clean and cur tapioca into 1/2" cubes and wash well Boil tapioca in salt water until it becomes soft Strain in colander and keep aside Heat coconut oil and add mustard seed until they crackle.Add green chillies. red chillies and curry leaves, Saute well and then add the chopped shallots and fry until golden brown. Add the boiled tapioca and mix well.