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Kappa Ularthiyathiyathu

Kappa Ulathiyathu is a South Indian recipe from Kerala for a side dish of pan roasted and lightly spiced Tapioca or Cassava that is served with rice.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Side Dish
Cuisine Indian
Servings 4 servings


To Boil the Tapioca:

  • 2 large Tapioca roots
  • 1/2 tsp turmeric powder
  • 1 tsp salt

For the Kappa Ularthiyathu:

  • The cooked Tapioca from above
  • 1 tsp red chilli powder or to taste
  • Salt to taste
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds 1.5 tbsp
  • 1 1/2 gram tsp split blackor urad lentils
  • 1/4 tsp asafoetida powder
  • 2 in dried red chillies broken in half
  • A sprig of curry leaves


  • Peel the Tapioca, wash well and cut into roughly 1” cubes. Put the cubed in water as you’re chopping. Wash once again and put the tapioca pieces into a cooking pot. Add enough water to just cover the Tapioca. Add the salt and turmeric powder. Stir, bring to a boil and then turn down the heat. Let it simmer until the Tapioca is cooked well but still holds its shape. Do not cook till mushy.
  • Drain the water completely. Add the chilli powder and salt to taste to the cooked tapioca pieces and toss well to coat them uniformly.
  • Heat the coconut oil in a wok.
  • 2. Heat coconut oil in a pan over medium heat. Add the mustard seeds. When they splutter, add the split black gram lentils. Stir till they turn a light golden brown. Turn down the heat. Stir in the asafoetida, broken red chillies and curry leaves. Immediately after, add the cooked tapioca pieces. Stir well and then let it cook for another 5 to 10 minutes, stirring occasionally.
  • Take it off the heat, and serve warm as a side dish with rice.