Kappa Biriyani/ Erachi Kappa - Tapioca with Beef
Author: 
Recipe type: Main
Cuisine: Malabar
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • FOR THE TAPIOCA:
  • 1.5 kg tapioca, skin peeled and cut into small pieces
  • ½ tsp turmeric powder
  • Salt to taste
  • Sufficient water for cooking
  • FOR BEEF:
  • 700 gm boneless beef, cleaned
  • 1 tbsp coconut oil
  • 1 tsp fenugreek seeds
  • 1 large onion sliced
  • 3 chillies, slit
  • 1 tbsp ginger garlic paste
  • 2 tbsp coriander powder
  • ½ tsp chilli powder
  • ½ tsp turmeric powder
  • 1 tsp black pepper powder
  • ¾ tsp garam masala
  • FOR GRINDING:
  • 4 tbsp coconut
  • 2 green chillies
  • 1 tsp ginger paste
  • ½ tsp fennel powder
  • FOR TEMPERING:
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 7-8 shallots, thinly sliced
  • A handful curry leaves
  • 5-6 dried red chillies
Instructions
  1. First let's cook the tapioca. Peel the tapioca and chop into small peices. Wash in lots of water.
  2. Add double the water of the tapioca along with the tapioca, salt and turmeric into a pressure cooker and cook until one whistle. Allow the pressure to go on itself. Drain the tapioca and set aside.
  3. Wash the beef well and keep aside to drain.
  4. In another pressure cooker, heat the oil. Splutter the fenugreek seeds.
  5. Saute the onion and the green chillies till the onion turns soft.
  6. Add the ginger garlic paste and saute till the raw smell goes, around two minutes.
  7. Add in the masalas and saute for atleast five minutes till the masalas gets cooked and the raw smell is gone.
  8. Now add the beef, mix well so that the masala gets coated well and close the lid of the cooker. There is no need to add any water as the beef will release the water in itself.
  9. Cook on high flame till three whistles, and leave it for 15-20 minutes on low flame. Switch off and allow the pressure to go on its own.
  10. Open the pressure cooker and cook till the fluid in the curry is reduced to half. Do not make it too dry!
  11. In a large saucepan, heat the oil. Splutter the mustard seeds.
  12. Add the tempering ingredients one by one and fry till the shallots are slightly browned.
  13. Add in the cooked tapioca and beef and give it a nice mix till the whole mixture is incorporated.
  14. Leave it on low flame for 10 minutes with a tight lid on for the flavors to sink in. Serve warm!
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/kappa-biriyani-erachi-kappa-tapioca/