One of the most savouring dishes from Kerala made from tapioca and beef.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Take in a vessel 1kg of tapioca, ¼ turmeric powder and a pinch of salt. Boil in 3 cups of water till the tapioca is fully cooked.
Drain out the water. Transfer to a dish and mash the tapioca well.
In a pan, heat 2tsp coconut oil. Add 1 stem of plucked curry leaves, 3 green chilies, 1 ½ tsp crushed garlic, ½ tsp crushed ginger, 2cup chopped onions and salt. Saute well the ingredients.
To the mix add 2 tsp chilly powder, 1 tsp coriander powder, ¼ tsp turmeric powder and ¼ tsp of garam masala. Saute well for another 1 minute.
To the same pan transfer 1 ½ cup of beef with gravy. Add ¼ tsp of turmeric powder and saute well. Add the mashed tapioca to the panand mix well.
Once again mash the entire ingredients with a ladle in the pan itself. Add diced boiled egg, 1 fresh egg, ¼ tsp of garam masala.
Mash and mix the ingredients. Cook for 2-3 minutes on a medium flame. Garnish the kappa biriyani with plucked curry leaves.