Boiled and salted kappa along with a chili onion chutney is a hit combo. You can have this for breakfast or tea time. I don’t mind having it for lunch and dinner.
I love the combination of Boiled rice, fish curry and Kappa.
When we say biriyani, the first thing which comes into our mind is the aroma, color and taste of the rice and the tender meat/fish blended and hidden inside it. Unlike the real Biriyani, Kappa biriyani is a very simple at the same time delicious too…
Here rice is replaced with Kappa/Tapioca. And we are not adding so many spices as we add in Biriyani
Step 1 ingredients
- Tapioca/Kappa – 1 kg, skinned cleaned washed and cut in to big chunks. You could cut it vertically and remove the threads.
- Turmeric – 1/2 teaspoon
- Salt to taste
- Water – to cook tapioca
Step 2 ingredients
- Boneless Beef/Mutton/Chicken – 1/2 kg (I used mutton for this recipe)
- Red chili powder – 1 teaspoon
- Turmeric – 1/2 tsp
Step 3 ingredients
- Coconut oil – 2 tbsp
- Onion – 1 medium quartered and sliced
- Ginger finely chopped – 1 tbsp
- Garlic finely chopped – 1 tbsp
- Black pepper powder – 1 tsp
- Garam masala – 1 tsp
- Green chilies – 3 finely chopped (If you like it spicy please increase the count)
- Curry leaves of 1 spring
- Mustard – 1 tsp
- Dry red chili – 2
- Shallots(small onions) – 3 nos finely sliced
You need to…
- In a big vessel add tapioca and turmeric.
- Fill with water to just cover the top of tapioca.
- Bring to boil in high heat and then reduce flame to medium
- Cook this in medium flame till the tapioca is done
- You can check inserting a knife inside a piece, if it comes out easily, then it is done
- Once cooked add salt and then increase the flame
- Boil for another 2-3 minutes and remove from fire.
- Drain this and discard water
- Add the tapioca back to the vessel in which we cooked it
- and with a big fat spoon, mash it
- Keep aside
- Mean time you are boiling the tapioca you can cook the mutton
- Add all the spices mentioned under step 2 ingredients
- Add 1/4 cup of water to it and cook this in a pressure cooker.
- 3 whistles should do
- Remove from flame and keep aside till the pressure is gone
- Now it is the tempering and mishmash part
- Heat coconut oil in a thick bottom pan or vessel
- Add mustard seeds and allow to pop up
- Add the dry red chili and curry leaves followed by sliced shallots
- Saute till the onions turn golden brown
- Now strain and remove the tempering mix and keep aside for garnishing at the end. leave the oil in the pan
- Add add green chili, garlic and ginger to the same pan
- Saute for 2-3 minutes
- Add Onions and saute till translucent
- Now add in the cooked meat and salt
- If at all there is any water left over add that as well.
- Add garam masala powder and pepper powder
- Saute and cook well for 2-3 minutes
- Add cooked tapioca and mix well to blend.
- Garnish with the reserved mustard shallot mix
Aint that simple!!! This sound like a cooked kappa mixed with a mutton curry.
You can take it in a bowl and sit back and enjoy each spoon of this biriyani which melts in mouth..
Notes: You could add 1/4 cup of sliced and thinly chopped coconut pieces at Step 3 along with ginger and garlic. It can bring an extra crunch.