Tapioca and beef / Kappa biryani is a dish which is common in Southern part of India, especially in Kerala. This is a dish needs no introduction among Keralites. Tapioca is still a staple food in many parts of Kerala. There are so many dishes available in Kerala with tapioca such as kappa mathi curry (Tapioca with sardines), Kerala kappa masala, Kappa thalichath, kappa upma and so on. Among these dishes, the combination of tapioca with beef or with fish is widely popular. This is called as Kappa biryani , Kappa erachi, mashed tapioca with beef, Tapioca biriyani, Malabar style erachiyum kappayum and so on.
The preparation of kappayum erachiyum ( Tapioca beef) is quite simple. Here the tapioca and beef are cooked separately and then combined, cooked in a medium heat to mix the flavors well. Finally a thick paste of roasted coconut is added which adds flavor and aroma to this dish. So here is the recipe showing how to make kappa biryani / spicy kappayum erachiyum. Do try and enjoy...
Shallots - 8 nos
Tomato - 1, small, chopped
Ginger garlic paste - 1 tsp
Red chili powder - 2 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Salt
Tapioca - 1 kg
Salt
Shallots - 3 nos, chopped
Fennel seed - 1 tsp
Curry leaves
The preparation of kappayum erachiyum ( Tapioca beef) is quite simple. Here the tapioca and beef are cooked separately and then combined, cooked in a medium heat to mix the flavors well. Finally a thick paste of roasted coconut is added which adds flavor and aroma to this dish. So here is the recipe showing how to make kappa biryani / spicy kappayum erachiyum. Do try and enjoy...
INGREDIENTS
FOR COOKING BEEF
Beef - 500 gShallots - 8 nos
Tomato - 1, small, chopped
Ginger garlic paste - 1 tsp
Red chili powder - 2 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Salt
FOR COOKING TAPIOCA
Tapioca - 1 kgSalt
FOR THE GRAVY
Coconut grated - half a cupShallots - 3 nos, chopped
Fennel seed - 1 tsp
Curry leaves
PREPARATION
- Pressure cook tapioca with adequate water and salt for 2 whistles or until done. When done, drain the excess water and set aside.
- Dry roast coconut, shallots, fennel seed, curry leaves in a non stick pan until slight golden, in a very low flame. Once cooled, make a thick paste by adding some water. It should be very thick and creamy. Set aside.
- Meanwhile prepare the beef in another pressure cooker with all the ingredients above given for cooking beef ( you can also cook the beef after cooking tapioca). Cook for two whistles or until it is well cooked. Do not add water as the beef itself will release water. When done, set aside.
- Now add the drained tapioca into a heavy bottomed vessel and add some beef along with some gravy to it. Let it cook for few minutes in a medium flame.
- Now add the roasted coconut gravy to it and let it cook until the tapioca is well cooked and the tastes well blended.
- Stir occasionally to prevent sticking from the bottom.
- When it is well cooked and blended, you can either add curry leaves to it or can do seasoning by heating a pan with 1 tbsp of oil and fry some chopped shallots, until golden and then pour it over the gravy.
- Serve hot.
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This post first appeared on Easy Dessert And Vegetarian Recipes | Fish Recipes - AYESHA'S KITCHEN, please read the originial post: here
