Kappa kilangu, also known as cassava or tapioca, offers several health benefits. It is a good source of energy, aids in digestion, and is relatively low in allergens and gluten-free.

Kappa is very popular in Kerala. Kappa with fish curry is one of the staple food of keralites. 

Being a vegetarian i made Kappa ularthiyathu and ate with Idli powder. My grand mother used to make this as breakfast. 

Let us see how to make this.

Preparation time approx: 20 to 30 minutes.

Ingredients.

1 Big kappa.

Salt to taste.

1/2 tsp turmeric powder.

Seasoning.

2 tbsp coconut oil

1/2 tsp mustard seeds.

1 tsp channa daal

1 tsp urad daal

3 chopped green chillies.

1 chopped red chilly

Chopped curry leaves.

Method.

Remove the outer skin of kappa.

Remove the inside middle thread like thing in  Cut it into pieces.

Wash the chopped kappa in running water. Let the water clear . Add turmeric and little salt.  Boil it. Once the water started boiling strain it. Wash it again. Again add enough water and salt cook well. If there is extra water strain it.

In a pan add oil. Once it is hot add mustard seeds.  Let it crackle.  Add all the seasoning.  Add cooked kappa and mix well.

If you like to add coconut shredding you can add. I have not added. Eat with any curry, chutney or idli powder