Unakka kappa varuthathu or Traditional fried tapioca chips
Traditional Dry fried tapioca chips
Unakka kappa varuthathu or Traditional Dry fried tapioca chips are made of sun dried tapioca slices. Raw tapiocas are finely sliced to get small square shaped pieces, these are then parboiled and sun dried to get ‘Upperi Kappa’ or ‘Vatta Kappa’. Traditionally, coconut oil is used for frying these dried tapioca pieces. Sprinkled salt solution imparts a salty taste. Crunchy tapioca chips would go well with freshly sliced coconut pieces. Dry fried tapioca chips can be served as an evening snack with a hot cup of tea or coffee. Have a look at the ingredients used and the method of preparation of Unakka kappa varuthathu or Traditional Dry fried tapioca chips.
Ingredients used for Unakka kappa varuthathu or Traditional Dry fried tapioca chips
- 2-3 raw tapioca
- Water as per the requirement
- Coconut oil for frying
- Salt for the taste
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Method of preparation of Unakka kappa varuthathu or Traditional Dry fried tapioca chips
- Peel off the brown coloured outer skin and thick pink coloured inner skin from the root.
- Wash it in running water and finely slice it to get square shaped pieces.
- Transfer the tapioca pieces to a boiling pan and add some water.
- Heat it to a boil. Half cook the pieces and take it away from the heat.
- Drain the water and keep it aside. Sun dry the parboiled ones for 3-4 days to get fully dried tapioca pieces.
- Heat some oil in a deep frying pan or Kadai.
- Once the oil is hot, slide in the dried tapioca pieces and fry it for some time.
- Keep turning all sides and when it becomes crispy and attains a light brown colour, take it off from the oil and keep it on tissue papers to remove excess oil.
- Transfer it to a serving plate and sprinkle some salt for the taste. Serve it as an evening snack.
- Store it in airtight containers for later use.