Video guide to making Kerala special Ellum Kappayum
Preparation Time: 30 minutes
Cooking time: 40 minutes
Servings: 8
Ingredients
1 kg beef with bones (rib portion is ideal)
1.5 kg tapioca
1 tsp turmeric powder
2 ½ tbsp coriander powder
1 ½ tbsp red chilli powder
3 tbsp refined oil (coconut oil preferred)
1 cup shallots (chopped)
1 onion (sliced)
1 ½ inch ginger (pounded)
1 pod of garlic (pounded)
3 green chillies
1 tomato (chopped)
1 tsp garam masala
1 tsp pepper powder
4 sprigs of curry leaves
½ tsp mustard seeds
½ cup grated coconut
Salt to taste
¼ cup of water
Method
Step 1:
Begin by cleaning and cutting the beef into medium-sized pieces.
Step 2:
Marinate the beef pieces in a bowl using ½ teaspoon of turmeric powder, 2 ½ tablespoons of coriander powder, 1 ½ tablespoons of red chilli powder, and salt. Mix well and keep aside for 30 minutes.
Step 3:
Wash and clean the tapioca thoroughly. Cut off both ends and peel off the outer skin and the inner pink layer.
Step 4:
Cut the tapioca into small pieces and boil in a pan with ½ teaspoon of turmeric powder and salt until 80 per cent cooked. Once cooked, strain the water using a strainer.
Step 5:
Heat 2 tablespoons of coconut oil in a pressure cooker. Add chopped shallots and sauté over a low to medium flame for 4 to 5 minutes. Add chopped onions and a bit of salt to speed up the sautéing. Continue to sauté until translucent.
Step 6:
Add pounded ginger, garlic, and slit green chillies. Sauté until the raw smell of ginger and garlic is gone.
Step 7:
Add chopped tomatoes and garam masala. Cook until the tomatoes are soft and semi-mashed.
Step 8:
Add the marinated beef and mix well. Cook the beef in an open cooker for 5 to 6 minutes, stirring continuously to prevent burning. Add one teaspoon of pepper powder and two sprigs of curry leaves. Mix well.
Step 9:
Add ¼ cup of water, mix well, and cover. Cook until the beef is well cooked.
Step 10:
Heat one tablespoon of coconut oil in a pan over a medium flame. Splutter the mustard seeds and add the grated coconut and two springs of curry leaves. Roast the grated coconut until golden brown. Remove and keep aside.
Step 11:
Transfer the cooked beef, tapioca, and the roasted coconut into the same pan. Mix well, cover, and cook over a low flame for a few minutes to let the flavours infuse. Finally, open the lid and mix well before serving.
Note: If the cooked beef is too dry, add a bit of hot water and boil it before mixing it with tapioca and grated coconut.
Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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