Kothamangalam Kappa Erachi.

Ingredientsfor 6 servings

• For boiling kappa
• 1 kg Tapioca/Kappa
• 1 / Turmeric powder
• Water, as needed
• Salt, as needed
• For Beaf gravy
• 750 g Beaf with bone — cut into cubes
• 1 tsp Ginger / Garlic paste
• 1 / Turmeric powder
• Coriander powder

Preparation

1. Step 1

   Boil the tapioca pieces until tender.Drain the water and keep the tapioca pieces aside.

2. Step 2

   Marinate the cleaned beef with the above ingredients upto coconut and set aside for 15 minutes.Pressure cook the marinated beef for 1 whistle on high heat.Then cook it on low heat for 10 - 15 minutes.

3. Step 3

   Heat a non-stick pan and roast grated coconut, 3 shallots and 2 garlic until the coconut turns to a brown color.Then add 1/4 tsp turmeric powder, 1/2 tbsp coriander powder 1/ 2 tbsp chilly powder and 1/2 tsp fennel seeds in low flame for 3 minutes.Grind the roasted coconut with little water.

4. Step 4

   Transfer the cooked beef,cooked tapioca and the ground coconut paste in a pan.Mix it well.Cover and Continue cooking for 7 to 10 minutes on low heat.[Add more salt if needed].

5. Step 5

   Pour oil into a pan and heat it and fry sliced Shallots, chopped ginger, green chilly and curry leaves.Pour this into the kappa erachi. Mix everything thoroughly.

6. Step 6

   Transfer the kappa erachi to a serving dish.the authentic, special kothamangalam kappa erachi with your family.