(ellum kappayum), Beef bones and Tapioca
Ingredients:
For the Beef:
2.5 kg Beef with bones (preferably with some meaty parts like the breast)
4 medium onions, sliced
2-inch piece ginger, chopped
2 green chilies, chopped
1 tbsp garlic paste
4 tbsp meat masala
2 tsp garam masala
1 tsp turmeric powder
1 bay leaf
4 tbsp coriander powder
2 tsp crushed black peppercorns
Salt to taste
3 tbsp vinegar
Water
Curry leaves
Oil
For the Coconut Paste:
1 large coconut, grated
2 green chilies
1 small onion
Oil
For the Kappa (Tapioca):
1 kg Kappa
Water
Salt
Turmeric powder
Preparation
In a bowl, combine the beef, sliced onions, ginger, green chilies, garlic paste, meat masala, garam masala, turmeric powder, bay leaf, coriander powder, crushed peppercorns, salt, and vinegar. Mix well to ensure all the spices coat the beef evenly. Let it marinate for at least 30 minutes (or longer for better flavor).
Heat oil in a pressure cooker. Add the marinated beef and cook until the water evaporates and the oil starts to separate. Add water to cover the beef and pressure cook for about 10 whistles. Once the pressure is released, open the cooker and check if the beef is tender. If not, cook for a few more whistles.
Heat oil in a pan. Add the grated coconut, green chilies, and onion. Roast until the coconut turns light brown.
Let it cool down slightly. Grind the roasted coconut mixture into a smooth paste using a blender or grinder.
Wash the kappa thoroughly. In a pot, add water and bring it to a boil. Add the kappa, salt, and a pinch of turmeric powder. Cook until the kappa is soft and easily pierced with a fork. Drain the water and set aside.
Add the coconut paste to the cooked beef. Mix well and simmer for a few minutes to allow the flavors to meld.
Adjust the consistency by adding a little water if needed. In a separate pot, add the cooked kappa. Add the beef curry to the kappa. Mix gently to combine the kappa and the beef curry. Simmer on low heat for a few minutes, stirring occasionally, until the flavors are well incorporated.
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