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Main Course

Kappa Mixed With Pork

Kerala-style pork with its signature dark roast and crispy edges. The meat is first tenderised with spices, then dry-fried until each piece has a deep, caramelised crust that crackles when you bite in.

Ingredientsfor 5 servings

1/2 kg Pork — cut into small cubes
1 kg Tapioca Remove the skin and — cut into small cubes
1 cup Shallots — diced
4 nos Green chilies
1 tsp Ginger paste
1 tsp Garlic paste
1/4 tsp Mustard seeds
11/2 tsp Chilly powder
11/2 tsp Coriander powder
1/4 tsp Turmeric powder
Salt, to taste
Oil, to taste
1/2 tsp Garam masala
1 bunch Curry leaves

Preparation

Step 1
Cook the tapioca pieces in water and salt. Strain and set aside.
Step 2
In a deep pan, heat oil and let the mustard seeds crackle.
Step 3
Cook the shallots, green chilies, ginger and garlic pastes till the raw smell disappears.
Step 4
Stir in the masala powders and Let it cook for 2 minutes.
Step 5
Add the meat and some hot water enough to cook the meat.
Step 6
When the meat is cooked, add the cooked tapioca pieces and curry leaves to the pan. :- Make sure there is still some gravy remaining.
Step 7
Stir everything together thoroughly, slightly mash the tapioca pieces, cook on low till all the gravy is absorbed. Serve hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kappa Mixed With Pork

Ingredientsfor 5 servings

1/2 kg Pork — cut into small cubes
1 kg Tapioca Remove the skin and — cut into small cubes
1 cup Shallots — diced
4 nos Green chilies
1 tsp Ginger paste
1 tsp Garlic paste
1/4 tsp Mustard seeds
11/2 tsp Chilly powder
11/2 tsp Coriander powder
1/4 tsp Turmeric powder
Salt, to taste
Oil, to taste
1/2 tsp Garam masala
1 bunch Curry leaves

Preparation

Step 1
Cook the tapioca pieces in water and salt. Strain and set aside.
Step 2
In a deep pan, heat oil and let the mustard seeds crackle.
Step 3
Cook the shallots, green chilies, ginger and garlic pastes till the raw smell disappears.
Step 4
Stir in the masala powders and Let it cook for 2 minutes.
Step 5
Add the meat and some hot water enough to cook the meat.
Step 6
When the meat is cooked, add the cooked tapioca pieces and curry leaves to the pan. :- Make sure there is still some gravy remaining.
Step 7
Stir everything together thoroughly, slightly mash the tapioca pieces, cook on low till all the gravy is absorbed. Serve hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.