Kappa Biriyani/ Ellumkappa (Tapioca/Yucca Roots cooked with Beef Ribs)

Recipe No: 167

As a part of his work, my Father happened to stay in a small town, Thottacad (near Kottayam) in Kerala, along with all of us. At that time, our neighbors across the street happened to be a Butcher. I have to say we were so fortunate in eating the best meats while  staying there. My Mother came to know about this dish from them and she used to make it often when we were there. But as we moved, getting good Ribs (Vari ellu) became very hard and this dish slowly disappeared from our dining table. 
Suddenly I remembered this dish when I saw an episode of 'Flavors of  India'. My mother also used to make it more or less the same way (Of course there are a lot of small changes here and there). Let me make an effort to recollect that taste from old days…

Ingredients                                    Serves 5

• Tapioca/ Yucca roots……………1 Kg (cut into medium sized pieces)
• Turmeric Powder…………………1/2 Teaspoon
• Salt………………………………...….1/2 Teaspoon

To Marinate and Pressure Cook

• Ribs with its meat and fat….......850 grams (cut into small pieces, wash thoroughly)
• Red Chilly Powder…………….…..1 Teaspoon
• Coriander Powder………………….1 Teaspoon
• Turmeric Powder…………….…….1/2 Teaspoon
• Garam Masala powder……………1 Teaspoon
• Pepper Powder…………………..….1/2 Teaspoon
• Vinegar…………………………..…….1 Teaspoon
• Ginger Garlic paste…………………2 Teaspoons
• Onion sliced thin…………………...1/2 Cup
• Salt……………………………….……..1 Teaspoon

For dry Roasting and Grinding

• Shallots sliced thin………………….1/2 Cup
• Coconut grated…………………...….1 Cup (I used desiccated Coconut which is easy to brown)
• Curry Leaves………………………….1 Sprig
• Red Chilly Powder……………….….1 Teaspoon
• Coriander Powder…………………..2 Teaspoons
• Turmeric Powder……………………1/2 Teaspoon
• Pepper Powder……………………...1/2 Teaspoon
• Garam Masala Powder…………….1 Teaspoon

For Tempering

• Coconut Oil…………………………….2 Tablespoons
• Mustard Seeds……………………..….1/2 Teaspoon
• Shallots sliced thin…………………..2 no
• Curry Leaves……………………………1 Sprig

Method of Preparation
To make the Ribs

1. Marinate the Beef Ribs with all the ingredients mentioned in the ‘to Marinate and pressure Cook’ section (including the Onion); combine thoroughly with your hands and let it sit for 30 minutes.
2. Add 1 Cup of Water and let it cook in the Pressure Cooker on high heat till the first whistle, then reduce the flame to medium and cook till the meat is done (I cooked for 20 minutes, but decide the time based on the performance of your Cooker; the meat should start to fall off the bones).
3. Once the pressure is gone, open the cooker and dump the pieces and the gravy into a wide pan and on high heat, reduce the gravy so that it attains a thick consistency.

To make the Tapioca

1. Wash and clean the Tapioca pieces and put this in a big pan.
2. Add cold Water to the Tapioca pieces so that the level of Water is at least 1 inch above the pieces.
3. Boil it on high heat together with turmeric Powder till it is cooked.
4. Once it is almost cooked add Salt.
5. Once completely cooked, (it will easily mash when pressed)  drain the Tapioca pieces, discard the cooking liquid and reserve the pieces till ready to be used.

To Dry Roast and Grind

1. On a dry pan (without Oil) on medium heat, roast together grated Coconut, sliced Shallots and Curry Leaves till golden brown in color. Off the heat and add Red Chilly Powder, Coriander Powder, Turmeric Powder, Garam Masala Powder, Pepper Powder and a Teaspoon of Salt.
2. Once cooled slightly, grind it into a smooth paste using only just enough Water.

To Make Ellum Kappa

1. Dump the cooked and drained Tapioca pieces on top of the prepared Ribs on medium heat, followed by the ground roasted Coconut paste.
2. Mix everything really well and let it cook covered on medium heat for 10 minutes.
3. Check for Salt and add if needed. Mash the tapioca a bit with the help of a Spatula. Don't make it very dry nor too watery.
4. Switch off the heat and keep it covered.

To make the tempering

1. Heat Coconut Oil in a pan on medium high heat and splutter the Mustard Seeds.
2. Add sliced Shallots and Curry leaves and saute till the Shallots are golden brown.
3. Pour this together with the excess Oil on top of the prepared Ellum Kappa and serve warm after mixing really well.

Notes:

• While cooking Tapioca, add salt only after it is partially cooked or the Tapioca may not cook properly.
• If you are using a lid while boiling the Tapioca, remove it once it is boiled to avoid boiling over. This will aid in easy clean up!!
• I love to bite Tapioca pieces here and there and so I won’t mash it that well (only partially). But if you don’t like that go ahead and mash it really good.
• I used unsweetened dessicated (dry) Coconut as it browns fast, but follow the same recipe for freshly grated Coconut also.
• Don't make the ground paste too watery. Use only enough Water to make your blender work.
• Use Ribs with some Meat attached. Even though you can make this with meat only, its taste won’t come near the one that made with bones. Ask your butcher (at the fresh meat counter in almost all the shops that sells fresh meat) to cut it into small pieces (It is difficult to cut at home). Remove some of the excess fat but do keep some.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…