Monday, October 17, 2011

Tapioca with Beef/Kappa Erachi

  1. Beef with bone: 750gms
  2. Tapioca: 2kg 
  3. Onion: 2 
  4. Tomato: 1 
  5. Green Chilli: 2 
  6. Ginger Pate: 2tbsp 
  7. Garlic Paste: 1 tbsp 
  8. Turmeric powder: 1tsp
  9. Chilli Powder: 2 tbsp 
  10. Coriander Powder: 4tbsp 
  11. Garam Masala: 1 tsp 
  12. Pepper Powder: ½ tsp 
  13. Salt: needed 
  14. Coconut oil: 5tbsp 
  15. Shallots: 5 
  16. Curry leaves: few 
  17. Coriander leaves: 1 string (optional)

Method of Preparation

  • Clean, wash and cut tapioca into medium sized pieces. Keep aside. 
  • In a cooking pot, add cleaned and washed beef. 
  • Into it add chopped onion, tomato, green chilli, ginger paste, garlic paste, turmeric powder, chilli powder, coriander powder, pepper powder, garam masala, salt and 2tbsp coconut oil. 
  • Mix well with hand. Add enough water, Close the lid and put on the flame. 
  • When beef is almost cooked, check the gravy, there should be enough gravy for the tapioca to get cooked. If the gravy is less add enough hot water. Add tapioca pieces. 
  • When tapioca gets cooked, switch off the flame. 
  • Heat oil in a pan, add chopped shallots, when it browns, add curry leaves and transfer this to the kappa meat masala. Add chopped coriander leaves also. 
  • Serve hot.

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