Authentic Keralan Kappa Biryani with Warm Tapioca
A deeply comforting and rustic specialty from Kerala, combining mashed tapioca with spicy, well-cooked beef or mutton masala. This wholesome one-pot meal offers a rich blend of robust spices and earthy flavors that capture the true essence of coastal comfort food.
70min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Wash the cubed tapioca thoroughly and boil it in a large pot with water and salt until tender. Drain excess water and mash lightly; set aside.
2
In a pressure cooker, marinate the meat with turmeric, half the chili powder, half the coriander powder, and salt. Cook for 5 to 6 whistles until tender.
3
Heat coconut oil in a large heavy-bottomed pan, add curry leaves and sliced onions, and sauté until golden brown.
4
Add ginger-garlic paste and green chilies, cooking until the raw aroma disappears.
5
Stir in the chopped tomatoes, remaining red chili powder, coriander powder, and black pepper powder, cooking until oil separates from the masala.
6
Add the cooked meat along with its stock into the masala and simmer for 10 minutes until thick and well-coated.
7
Crush the grated coconut, cumin seeds, and shallots coarsely, then add this mixture to the meat curry.
8
Gently fold the cooked and mashed tapioca into the meat curry, mixing thoroughly to absorb all the flavors.
9
Sprinkle garam masala and a tablespoon of raw coconut oil on top, cover, and let it simmer on low heat for 5 minutes.
10
Serve hot with a side of spiced onion salad or enjoy as a complete standalone meal.
Ingredients
1 kg tapioca (kappa/cassava), peeled and cubed
500g beef or mutton, cut into small pieces
2 large onions, thinly sliced
2 tomatoes, chopped
2 tbsp ginger-garlic paste
3 green chilies, slit
1 tsp turmeric powder
2 tbsp red chili powder
2 tbsp coriander powder
1 tsp garam masala
1 tsp black pepper powder
1 cup grated coconut
1 tsp cumin seeds
3 small shallots
A few curry leaves
3 tbsp coconut oil
Salt to taste
Water as needed
*This AI-generated recipe may contain inaccuracies.