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Main Course

Kappa Erachi (Tapioca With Beef) Kerala Style

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 8 servings

2 kg Kappa/tapioca peeled and cubed into pieces
750 g Beef big pieces
Salt, as needed
8 nos Shallots — sliced
5 To 6 cloves Garlic — minced
2 tbsp Ginger
2 nos Green Chillies
1 tbsp Garam Masala
2 tbsp Meat Masala
1 tbsp Red Chilli Powder
1 tbsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Pepper Powder
Curry leaves, a few
1 tbsp Vinegar
For Preparing Tapioca
Salt, as needed
Turemric, a pinch
Water, as needed
For Dry roasting
2 cup Cococnut
1 tbsp Coriander Powder
1 tbsp Chilly Powder
1 tbsp Meat Powder
2 tsp Garam Masala
6 nos Shallots
Curry Leaves, a few
3 To 4 Garlic

Preparation

Step 1
For preparing Kappa Erachi (Tapioca With Beef) Kerala Style, first wash the beef thoroughly and drain all water.
Step 2
Marinate beef with all the above ingredients and set aside for 30 minutes.
Step 3
Meanwhile, boil the tapioca pieces along with salt and a pinch of turmeric until tender. Be careful not to overcook the tapioca(say 95%). Drain water completely and keep the tapioca pieces aside.
Step 4
Pressure cook the marinated beef with 1/2 cup water.
Step 5
Meanwhile, heat a non stick pan and dry roast grated coconut, shallots, garlic and curry leaves until the coconut turns to a nice brown color.
Step 6
Reduce heat and add coriander powder, chilly powder and garam masala powder. Fry for 2 minutes.
Step 7
Grind all the dry roasted items with very little water to form a thick paste.
Step 8
Open the pressure cooker and transfer the cooked beef without gravy to a big pan or wok.
Step 9
Add the cooked tapioca pieces to the same pan, followed by ground coconut paste.
Step 10
Get around 1/2 cup of gravy from the cooked beef and add it to the pan. Mix everything lightly.
Step 11
Put the lid on and cook on medium low heat for 10 minutes stirring occasionally.
Step 12
You can add more gravy from the cooked beef if needed.
Step 13
Remove from fire. After ten minutes remove lid and mix everything thoroughly. Be careful not to fully mash all the pieces. The dish should have some chunks of tapioca and beef.
Step 14
Kappa Erachi (Tapioca With Beef) Kerala Style is ready.

Tip

Thin strips cook faster and develop more crispy surface area than thick cubes. Cut against the grain for tenderness.

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Ingredientsfor 8 servings

2 kg Kappa/tapioca peeled and cubed into pieces

750 g Beef big pieces

Salt, as needed

8 nos Shallots — sliced

5 To 6 cloves Garlic — minced

2 tbsp Ginger

2 nos Green Chillies

1 tbsp Garam Masala

2 tbsp Meat Masala

1 tbsp Red Chilli Powder

1 tbsp Coriander Powder

1 tsp Turmeric Powder

1 tsp Pepper Powder

Curry leaves, a few

1 tbsp Vinegar

For Preparing Tapioca

Salt, as needed

Turemric, a pinch

Water, as needed

For Dry roasting

2 cup Cococnut

1 tbsp Coriander Powder

1 tbsp Chilly Powder

1 tbsp Meat Powder

2 tsp Garam Masala

6 nos Shallots

Curry Leaves, a few

3 To 4 Garlic

Preparation

Step 1

For preparing Kappa Erachi (Tapioca With Beef) Kerala Style, first wash the beef thoroughly and drain all water.

Step 2

Marinate beef with all the above ingredients and set aside for 30 minutes.

Step 3

Meanwhile, boil the tapioca pieces along with salt and a pinch of turmeric until tender. Be careful not to overcook the tapioca(say 95%). Drain water completely and keep the tapioca pieces aside.

Step 4

Pressure cook the marinated beef with 1/2 cup water.

Step 5

Meanwhile, heat a non stick pan and dry roast grated coconut, shallots, garlic and curry leaves until the coconut turns to a nice brown color.

Step 6

Reduce heat and add coriander powder, chilly powder and garam masala powder. Fry for 2 minutes.

Step 7

Grind all the dry roasted items with very little water to form a thick paste.

Step 8

Open the pressure cooker and transfer the cooked beef without gravy to a big pan or wok.

Step 9

Add the cooked tapioca pieces to the same pan, followed by ground coconut paste.

Step 10

Get around 1/2 cup of gravy from the cooked beef and add it to the pan. Mix everything lightly.

Step 11

Put the lid on and cook on medium low heat for 10 minutes stirring occasionally.

Step 12

You can add more gravy from the cooked beef if needed.

Step 13

Remove from fire. After ten minutes remove lid and mix everything thoroughly. Be careful not to fully mash all the pieces. The dish should have some chunks of tapioca and beef.

Step 14

Kappa Erachi (Tapioca With Beef) Kerala Style is ready.