Kothamangalam Kappa Erachi.
Ingredients
- For boiling kappa.
- 1 kg Tapioca/Kappa
- 1 / Turmeric powder
- Water as required.
- Salt to taste.
- For Beaf gravy.
- 750 gm Beaf with bone, cut into cubes
- 1 tsp Ginger / Garlic paste
- 1 / Turmeric powder
- Coriander powder
Instructions
- Marinate the cleaned beef with the above ingredients upto coconut and keep it aside for 15 minutes.Pressure cook the marinated beef for 1 whistle on high flame.Then cook it on low flame for 10 - 15 minutes.
- 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.
- Transfer the cooked beef,cooked tapioca and the ground coconut paste in a pan.Mix it well.Cover and cook for 7-10 minutes on low flame.[Add more salt if needed]
- Heat oil in a pan and fry sliced Shallots, chopped ginger, green chilly and curry leaves.Pour this into the kappa erachi. Mix everything thoroughly.
- Transfer the kappa erachi to a serving dish.Enjoy the authentic, special kothamangalam kappa erachi with your family.
Tried this recipe?Let us know how it was!
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