KAPPA (TAPIOCA) BIRIYANI / KAPPA ERACHI

KAPPA(TAPIOCA) BIRIYANI/ KAPPA IRACHI

Ingredients

For meat curry

1.      Beef-1kg,cut in to medium sized pieces

2.      Onion-4 nos, thinly sliced

3.      Ginger-2 ½ tbsp chopped

4.      Garlic-2 ½ tbsp chopped

5.      Green chilly-5 nos,cut length wise

6.      Chilly powder-5  tsp

7.      Coriander powder-6tsp

8.      Turmeric powder-3/4 tsp

9.      Garam masala -1 ½ tsp

10.  Whole spices- cardamom-4nos,cloves-6nos,cinnamon-2sticks,star anise-1no

11.  Oil-4tbsp

12.  Water-1/2 cup

13.  Vinegar-2tbsp

14.  Salt

For kappa

1.      Kappa/tapioca-1 kg,peeled and cut into cubes

2.      Green chilly-3 or 4

3.      Pearl onions- 4 nos or half of one big onion

4.      Saunf(perumjeerakam)-1/2tsp

5.      Garlic-4pods

6.      Garam masala-1tsp

7.      Turmeric powder-1tsp

8.      Grated coconut-1 ½ cup

Method of preparation

Meat curry

1.      Heat oil in a pressure cooker. Add all spices stir for a minute.

2.      Add chopped ginger, garlic and green chilly stir for 5 min

3.      Add onions sauté until onion turns soft.

4.      Add all powders stir for 5min.add salt

5.      Add beef, mix well with the masala.add water and cook upto 4 or 5 whistles.when it is done switch off the flame.let the pressure escapes completely. Add the vinegar. Keep this curry aside.(there should be some gravy remaining)

Kappa

1.      cook tapioca in plenty of water. When the water starts boil add salt. Cook until it turns soft and mushy. Switch off the flame drain the water completely. Mash it and keep aside.

2.      In a mixer grinder, grind ingredients 2-7 ,add coconut and grind into a coarse mixture.

3.      Keep the cooked kappa on low flame. Keep  coconut mix over the top. Close with a lid.keep in flame for 5 min.

4.      Add this cooked kappa into the beef curry ,mix well. Serve hot.

AVAL UPMA

AVAL UPMA

Ingredients

1.      Aval /beaten rice-1 ½ cup

2.      Onion- 1no chopped

3.      Green chilly- 2 or 3cut into thin round slices

4.      Ground nuts-a handful

5.      Oil-2tbsp

6.      Mustard seeds-1/4 tsp

7.      Dry red chilly-2 nos

8.      Turmeric powder-1/2tsp

9.      Asafoetida-a pinch  

10.  Coriander leaves- a handful chopped

11.  Tomato-1 no ,deseeded and chopped

12.  Grated coconut-4tbsp

13.  Lime juice /tamarind juice-1tbsp

14.  Salt

Method of preparation

1.      Wash aval ,drain the water. Let it rest for 5 min.

2.      Heat oil in a pan.splutter mustard seeds, add dry red chilly and ground nuts. Stir until the peanuts get roasted.

3.      Add chopped onions , green chilly and salt sauté until onion turns soft.

4.      Add turmeric powder and asafoetida stir for 2 min.

5.      Add soaked aval.mix well.

6.      Sprinkle lime juice or tamarind juice. Add chopped coriander leaves, grated coconut and tomato. Give a nice stir. Switch off the flame, serve hot.

Notes: I used thick flakes. If you are using thin flakes of aval then do not  wash just sprinkle some water in order to make it drench.

.for tamarind juice, soak a small ball of tamarind  in ¼ cup of water. Squeeze to take the juice.

MATHANGA ERISSERRY/PUMPKIN ERISSERRY

This is one of traditional curry in sadya .This is  simple and quite  easy one which can be done within 15 minutes. 

Ingredients

1.      Mathanga-500gm

2.      Green chilly-6nos

3.      Grated coconut-2cup

4.      Cumin seeds/powder-less than ¼ tsp

5.      Garlic-3pods

6.      Turmeric powder-1/4tsp

7.      Pearl onions-4 nos

8.      Salt

9.      water

For seasoning

10.  Oil-2tbsp

11.  Mustards seeds-1/4tsp

12.  Dry red chilly-2nos

13.  Pearl onions-thinly sliced,1tbsp

14.  Curry leaves

15.  Grated coconut-3tbsp

Method of preparation

1.      Peel off and clean the pumpkin, cut into medium sized cubes.

2.      Grind the ingredients 3 -7 into a coarse mixture by adding 4tbsp of water.

3.      In a pressure cooker add pumpkin pieces, coconut mix, green chilly,2cup of water,salt.cook up to 2 whistles.

4.      When it is done mash well using a wooden spoon.

5.      For seasoning-heat oil in a pan ,splutter mustard seeds, when it crackles add curry leaves ,red chilly, round slices of pearl onions.fry till onion turns brown. Remove this from pan. In the same pan add the grated coconut, stir till coconut turns light brown. Add all this into the curry. Serve with rice

Notes: Erisserry tastes best with reddish yellow pumpkin.