Kappa In Beef Curry
A deeply satisfying kappa in beef curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.
Ingredientsfor 5 servings
- 500 g Tapioca
- Water, to taste
- Salt, to taste
- 350 g Beef
- 2 Onion
- 2 Green chilly
- 1 Tomato
- Curry leaves, to taste
- 1/2 tsp Garam masala
- 1/2 tsp Turmeric powder
- 1 tsp Chilly powder
- Salt, to taste
- Water, to taste
- 1 ½ Coriander powder
- 1 ½ Grinded coconut
- Coconut oil, to taste
Preparation
Step 1
Cook the tapioca with water, salt and a pinch of turmeric powder. Drain and set aside.
Step 2
In a pressure cooker sautT onion and green chilly in coconut oil.
Step 3
Add tomato, coriander leaves and curry leaves and sautT again.
Step 4
Mix in the garam masala, beef, turmeric powder, chilly powder, coriander powder, salt and water as needed. give it a good stir and cook it with closed lids. 3-4 whistles may be enough.
Step 5
Mix in the cooked tapioca, grinded coconut and curry leaves with the beef curry.
Step 6
Give it a good stir and simmer in low flame for 5 minutes.
Step 7
Serve it with pickle.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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