Ellum Kappa/ Kappa Biriyani

This is a dish Ive heard a lot about, had just once in my life when I was in school. Ive always wanted to make it, but never did till the last summer's visit to India. I was talking to my neighbour, ofcourse about food, what else? and she told me that Ellum Kappa is one of their main dish when guests come. We had bought kappa that day (thats how the whole topic came up). Then she gave me her recipe, I wrote it down just like she told me and started to make. Ofcourse, she came in between to check and give inputs...:) so this is it, Ellum Kappa aka Kappa Biriyani of Chingavanam. Thanks Nisha, for the recipe.

To cook the Tapioca

Tapioca: 1 kg

Turmeric Powder: 1/2 tsp

Salt: to taste

Cook the tapioca with enough water in a wide, thick bottomed pan. Add the salt and turmeric.

When it is done, drain the water and keep aside. (it should be really soft, when cooked)

To cook the Beef ribs

Beef ribs with meat: 3/4 kg

Onion: 1 large sliced

Ginger and garlic crushed: 1 tbsp

Salt: as required

Chilly Powder: 1 tsp

Coriander Powder; 1 tsp

Garam Masala: 1 tsp

Turmeric Powder: 1/2 tsp

Marinate the beef ribs with the rest of the ingredients.

Let it sit for 20 minutes.

Cook this in a pressure cooker with a cup of water, low flame for 30 minutes.

When pressure is gone, boil again till it becomes a very thick gravy.

For the Masala:

Shallots: a handful

Grated Coconut; 3/4 cup

Coriander Powder: 1 tbsp

Chilly Powder; 1 tsp

Garam masala; 1 tsp

Turmeric Powder:1/2 tsp

Curry Leaves: 2 sprigs

Dry roast the shallots, coconut grated and curry leaves till coconut turns brown.

Add the masalas and turn off the stove.

Once cool, grind it in your dry grinder. You will get a paste like consistency (even without adding water, but if needed, you can add 2 tbsp water)

Assembling:

In a big vessel, mix the cooked tapioca, cooked beef ribs and the masala paste.

Cook again on medium heat so that everything mixes and combines well.

Turn off the stove.

Tadka:

Heat a tbsp oil and splutter mustard, dried red chilly and curry leaves.

Pour it over the Ellum Kappa.

Serve warm