Tapioca / kappa is a popular recipe of Kerala. kappa with fish curry, kappa with beef or kappa with Mulaku chammanthi (spicy chutney) are some of the variety lip smacking combination for Malayalies. This variety combinations are very popular in Kerala hotels, fast food shop ( thattukada ) and even in houses.
Now a days Tapioca / kappa is very popular and it's demand is increased day by day. It can be seen at a very top level and we can see this in a main Menu lists of South Indian restaurant, fast food shop ( thattukada ) etc.
Tapioca / kappa is a delicious and healthy dish. It can be served as a breakfast, dinner or snack. Here I am sharing my own recipies of KAPPA WITH BEEF CURRY .
HOW TO COOK TAPIOCA ?
Here I take 2 kg of Tapioca / Kappa and 1 kg of beef . Kappa is peeled and chopped into a medium sized cubes. It is washed and soaked in a water by adding a pinch of salt and Turmeric powder for half an hour. It is then boiled in a water and after it drained and seasoned with mustard seeds , Shallots, curry leaves, dried Red chilly.
HOW TO MAKE BEEF CURRY ?
Beef / Beef curry is another popular hit curry of Kerala. It is spicy and tasty. It is one of the flavourful curry among others and it has to be at the top of list. It is delicious curry which will make you mop your plate clean and ask again. Beef curry is one of the popular curry which can be served with any dishes. It have different varieties. Here I am sharing a simple recipes of beef curry which can be served with Tapioca. Here the combination of onion,tomato, ginger garlic chilly and different spices together make the beef curry tasty and mouthwatering.
Let's follow the steps to make Tapioca and beef / Kappayum beefum that tastes just same as fast food shop ( thattukada).
INGREDIENTS
For Tapioca / kappa
Tapioca- 2 kg
Turmeric powder - 1/4 tsp
Salt
Water - for boiling
Mustard seeds - 1/2 tsp
Shallots - 6
Curry leaves
Dried Red chilly - 3
Green chilly - 2
Coriander leaves - for garnishing
Coconut Oil - 5 tbsp
FOR BEEF
Beef with bone - 1 kg
Onion - 4
Tomato - 2
Lemon juice - 1 tbsp
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Green chilly paste - 1 tbsp
Curry leaves
Coriander leaves
Turmeric powder - 1/2 tsp
Pepper powder - 1 tsp
Red chilly powder - 2 tbsp
Coriander powder - 4 tbsp
Biryani Masala powder - 3/4 tsp
Cardamom - 1
Cloves - 2
Cinnamon stick - 1 small piece
Water - 1/2 cup
Salt
Coconut oil - 4 - 5 tbsp
PREPARATION
Take 2 kg of TAPIOCA .Peel and wash well. Cut them into medium size cube pieces . Soak it for half an hour by adding enough water, pinch of Turmeric powder and salt .
Wash the soaked Tapioca / Kappa again. Heat a vessel add enough water, pinch of Turmeric powder and salt. Add the Tapioca / kappa pieces into this vessel. Cook it in a medium flame until the Tapioca / kappa turn to soft ( while pressing with fingers , tapioca piece should be soft and broken. This is the correct consistency of testing Tapioca cooked or not ).You can also use pressure cooker for cooking Tapioca/Kappa.
Once the Tapioca / kappa cooked . Drain the Tapioca from water by using strainer/colander. Keep it aside.
Take a source pan / kadai , heat coconut oil. Splutter Mustard seeds. Then add curry leaves, green chilly and dried red chilly .Add chopped shallots and saute well for 2 minutes.( No need to fry the shallots).
Transfer the Cooked and Drained Tapioca / kappa into that seasoned pan. Mix well for 2 minutes. Then close the pan and cook it for 2 -3 minutes in a low flame. Finally , add chopped coriander leaves for garnishing. Stir well and keep aside.
Take a pressure cooker, heat enough coconut oil, add chopped onion and enough salt. Saute well until the onion gets light golden colour. Then add Ginger garlic and green chilly paste.( You can crush the ginger garlic and green chilly instead of making paste). Mix well for 2 minutes until the roast smell comes. Add sliced tomatoes and saute well in a medium flame. Stir every 2 minutes. Once the water from tomatoes comes, reduce the flame and add spices such as Turmeric powder, pepper powder,Red chilly powder, Coriander powder and biryani Masala. Mix well for 2 - 3 minutes. Add the beef cubes into these Masala and mix well. Stir well every 2 minutes. Once the water from beef comes, add 1/2 cup water and mix well. Add chopped coriander leaves. Then close the pressure cooker. Cook it in a medium flame until 3 whistle comes. After 3 whistle reduce the flame ( low flame) and wait for 3 whistle again. Then switch off the flame and keep aside.
Open the pressure cooker, sprinkle biryani Masala powder & pepper powder ( your choice )and boil for 2 minutes. If there is excess of water you can boil it for 5 minutes to make thick & gravy.( If there is no water while opening the pressure cooker you can add enough water and boil it for a second.)
THE TASTY AND SPICY BEEF CURRY IS READY TO SERVE. BEEF CURRY CAN BE SERVED WITH ANY DISH. BUT HERE I MAKE A COMBO OF TAPIOCA /KAPPA WITH BEEF CURRY.
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