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Kappa Ularthiyathu & Kattan Chaiya By Chef Rakesh Raghunathan

Rakesh Raghunathan
Kappa Ularthiyathu is an all-time favourite snack in Kerala. Chef Rakesh Raghunathan shares the recipe in detail.

Serves

4

Cooking Time

18-20 Min

Meal Type

savoury

Preparation Time

10-12 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Kappa Ularthiyathu

    • 1/4 cup coconut oil

    • 1 tsp mustard seeds

    • 1/2 cup chopped shallots

    • few curry leaves

    • 4 red chillies

    • salt to taste

    • 1 tsp turmeric powder

    • 1 tsp chopped ginger

    • 1 cup tapioca cubes

    • 1/2 cup grated coconut

  • For Kattan Chaiya

    • 100 ml water

    • 3 tsp tea dust

    • 2 cardamoms

    • 2 cloves

    • 1 cinnamon stick

    • 1 tsp jaggery powder

PREPARATION

  1. 1

    Heat 2 tsp oil in a pan, add 1 tsp mustard seeds, a few curry leaves, ½ cup shallots, 4 red chillies, 1 tsp salt and 1 tsp turmeric powder, and saute.

  2. 2

    Then add 1 tsp chopped ginger, 1 cup tapioca cubes and mix it well.

  3. 3

    Now add ½ cup grated coconut and saute for a few minutes. Kappa Ularthiyathu is ready to serve now.

  4. 4

    Heat water in a pan and add tea dust, cinnamon, cloves, cardamom and jaggery powder. Let the tea boil.

  5. 5

    Strain the Kattan Chaiya in a serving glass.

STEP BY STEP