Kappa Biriyani/ Erachi Kappa – Tapioca with Beef

I still can’t believe this. I have had this pending very close to when I started my blog, I suppose!!! I had mentioned in my Kappa Masala post way back in February, how the kappa (tapioca) I had bought for the Kerala Kitchen challenge of that month got siphoned onto making this Kappa Biriyani. Now it is already June, and I have already made this three more times in these past months and still I haven’t posted it… Hmmm….

 

Actually speaking, if there is one dish of mine which umma adores – even though she wouldn’t publicly admit it!!! πŸ™‚ – is this. Upon her request, I have made it for her those three times, despite the fact that she is diabetic and cannot have too much tapioca as it is majorly carbohydrate. In fact, all times I have made it, we have had guests coming over in the form of cousins close to dinner time and they used to get served this with their tea, and Alhamdulillah, everybody had a good opinion. πŸ™‚

 

Kappa Biriyani is not a specialty of our side. I feel that it is more cooked towards the south of Kerala. We people normally boil our tapioca with turmeric and serve it with spicy fish curry or as is done towards my HD’s side, the tapioca is cooked in the fish curry itself! And the fish that is majorly used is sardines, so I guess you can imagine the difficulty in eating it through all that fish bones… Grr… Anyways, I will move towards how I make it. Even though the list is long, it is more of a cook-separate-and-mix kind of a recipe and I really love the way it has turned out every time…

 

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Kappa Biriyani/ Erachi Kappa - Tapioca with Beef

Course Main
Cuisine Malabar
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Rafeeda

Ingredients

  • FOR THE TAPIOCA:
  • 1.5 kg tapioca skin peeled and cut into small pieces
  • 1/2 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
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp black pepper powder
  • 3/4 tsp garam masala
  • FOR GRINDING:
  • 4 tbsp coconut
  • 2 green chillies
  • 1 tsp ginger paste
  • 1/2 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

  • First let's cook the tapioca. Peel the tapioca and chop into small peices. Wash in lots of water.
  • 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.
  • Wash the beef well and keep aside to drain.
  • In another pressure cooker, heat the oil. Splutter the fenugreek seeds.
  • Saute the onion and the green chillies till the onion turns soft.
  • Add the ginger garlic paste and saute till the raw smell goes, around two minutes.
  • Add in the masalas and saute for atleast five minutes till the masalas gets cooked and the raw smell is gone.
  • 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.
  • 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.
  • Open the pressure cooker and cook till the fluid in the curry is reduced to half. Do not make it too dry!
  • In a large saucepan, heat the oil. Splutter the mustard seeds.
  • Add the tempering ingredients one by one and fry till the shallots are slightly browned.
  • Add in the cooked tapioca and beef and give it a nice mix till the whole mixture is incorporated.
  • Leave it on low flame for 10 minutes with a tight lid on for the flavors to sink in. Serve warm!

Join the Conversation

  1. Wow I have not had this before both my dad's place (Kottayam) & mom's (guruvayoor) its boiled and had with fish curry and that's what I feast on.. but this too looks delicious and should give this a try too πŸ™‚

    1. hmm… i'm surprised!!! i thought it was a south keralite speciality, that's what restaurants over here say… hmm… definitely should give it a try, rekha… it's awesome!!! πŸ™‚ πŸ™‚

  2. Wow ! I wont eat beef but this looks tempting !

    1. thank you so much sangeetha…

  3. yours looks yumyum…but in south kerala we usually following recipe which is entirely different…we usually dry roast lots of coconut along with coriander,chilly powder,curry leaves,small onion N grind it to a smooth paste without adding water.this version really tastes good..even i tasted this version also…not bad..i will post south Kerala version soon…different varieties of recipes can seen in northern N southern parts of Kerala itself…we don't use fenugreek seeds in any meat recipes also..Your kappa biriyani looks good…

    1. thanks a lot for the information, sini… even i found quite different versions on the net, my umma normally puts fenugreek in her beef curry so that's y i used it over here… πŸ™‚

  4. Oh yum! You have reminded me of a forgotten dish – And now I want to eat this πŸ™‚ Why didn't I buy those tapioca when I saw them!

    1. i know priya… sometimes we do need such reminders… πŸ™‚

  5. Never tried this…looks interesting…

    1. thank you so much saranya…

    1. thank you so much sanoli…

  6. Something new yet one which has got me excited after reading your intro.

    1. thank you so much nava… πŸ™‚

  7. interesting recipe.completely new to me. well Rafee how many versions of Biryani you have in stock??

    1. haha humi… it's just that restaurants over here call it kappa biriyani, that's y i also named it the same… πŸ™‚

  8. i never knew one such recipe is there in our home(Kerala)…rafee i appreciate you for presenting typical kerala dishes dear…kalakki…can we alternate this with chicken…we dont eat beef but want to try

    1. i was a bit shocked at rekha's comment above as well divya… i guess even should chicken should taste as good with tapioca… πŸ™‚

  9. Amazing and yummy yummy recipe!

    1. thank you so much aysha…

  10. Hi Rafeeda, something new to me but looking at your picture and ingredients… it sound delicious. I love tapioca. πŸ™‚

    Have a great day ahead.

    1. thank you so much amelia… πŸ™‚

  11. Yummmmyyy. Never had it, my taste buds are very creative imagining the taste!

    1. oh yes it is really yumm… thank you so much shella… πŸ™‚

  12. Kappa biriyani looks yummy.The more it is mashed the yummier it is for me :))

    1. hehe meena, u r my types… vaayakku vallathe exercise illathe thinnan pattanam… πŸ˜‰

  13. Nice Rafeeda, I don't eat beef but looks nice.

    1. thank you so much priya…

  14. Kappa biriyani adipoli, oru tv showil kandu.

    1. thank you so much swathi… πŸ™‚

  15. This looks nice and new to me…

    1. thank you so much… πŸ™‚

  16. Interesting recipe, this looks absolutely wonderful.

    1. Thank u so much ambreen…. πŸ™‚

    1. Thank u so much neela…

  17. Interesting and new recipe for me..

    1. Thank u so much sara…

  18. Kothiyavunnu πŸ™‚

    1. Thank u so much anupa… πŸ™‚

  19. Sooo tempting. Yummy. Delicious.
    Come and participate in my event and giveaways
    http://merrytummy.blogspot.co.uk/2013/06/event-annoucement-and-giveaway-cook.html

    1. Thank u so much swetha…wud try 2 participate… πŸ™‚

  20. What an interesting recipe.

    1. Thank u so much lail…

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