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Main Course

Kappa Erachi

Beef cooked the Kerala way — with patience, a heavy hand of spices, and enough coconut oil to make the purists happy. The meat is slow-cooked until it is tender enough to fall apart, then finished with intensity.

Ingredientsfor 3 servings

1 kg Tapioca — cut into small pieces, kappa
1/4 kg Beef — cut into small pieces
1/2 Of Coconut
2 nos Small onion (kunjulli)
2 nos Garlic cloves
6 To Pepper corns
2 tsp Coconut oil
3 tsp Coriander powder
2 tsp Chilly powder
3/4 tsp Turmeric powder
Salt, to taste
Curry leaves A, a few

Preparation

Step 1
Cook the beef pieces along with salt and turmeric powder in a cooker.
Step 2
Roast grated coconut, small onions, garlic and pepper corns in a pan.
Step 3
Add coriander powder and chilly powder and fry.
Step 4
Allow it to cool.
Step 5
Grind it dry in a mixer grinder.
Step 6
Cook tapioca pieces along with salt and water, till done.
Step 7
Drain off the excess water.
Step 8
Heat up a big vessel.
Step 9
Add the cooked tapioca, cooked beef and the ground mixture along with water and Stir everything together thoroughly.
Step 10
Add curry leaves.
Step 11
Adjust the level of salt.
Step 12
Stir everything together thoroughly and allow it to cook for sometime.
Step 13
Remove Kappa Erachi from flame.

Tip

Pressure cooking first saves time, but do not skip the dry-roasting step after — that is where the Kerala beef fry gets its signature dark, caramelised crust.

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Main Course

Kappa Erachi

Ingredientsfor 3 servings

1 kg Tapioca — cut into small pieces, kappa
1/4 kg Beef — cut into small pieces
1/2 Of Coconut
2 nos Small onion (kunjulli)
2 nos Garlic cloves
6 To Pepper corns
2 tsp Coconut oil
3 tsp Coriander powder
2 tsp Chilly powder
3/4 tsp Turmeric powder
Salt, to taste
Curry leaves A, a few

Preparation

Step 1
Cook the beef pieces along with salt and turmeric powder in a cooker.
Step 2
Roast grated coconut, small onions, garlic and pepper corns in a pan.
Step 3
Add coriander powder and chilly powder and fry.
Step 4
Allow it to cool.
Step 5
Grind it dry in a mixer grinder.
Step 6
Cook tapioca pieces along with salt and water, till done.
Step 7
Drain off the excess water.
Step 8
Heat up a big vessel.
Step 9
Add the cooked tapioca, cooked beef and the ground mixture along with water and Stir everything together thoroughly.
Step 10
Add curry leaves.
Step 11
Adjust the level of salt.
Step 12
Stir everything together thoroughly and allow it to cook for sometime.
Step 13
Remove Kappa Erachi from flame.

Tip

Pressure cooking first saves time, but do not skip the dry-roasting step after — that is where the Kerala beef fry gets its signature dark, caramelised crust.