Saturday, August 04, 2012

Kappa Biriyani / Ellum Kappayum ( Tapiocca & meat)



For Kappa Base

Kappa ( Tapioca) – 1kg

Turmeric powder-1/4 tea spoon

Grated coconut-1 Cup

Shallots- 4 Nos

Green Chilly-3 Nos

Cumin Seed- 1 pinch

Garlic- 1 pod

For Meat  Masala

Chicken / Beef with bones – ½ kg

Shallots – 10 Nos

Ginger- Small piece

Garlic- 2 pods

Chilly powder- 2  tea spoon

Coriander powder- 1 ½  tea spoon

Turmeric powder- ¼ tea spoon

Garam Masala- 1 tea spoon

For seasoning

Shallots- 2

Mustard seeds- 1 tea spoon

Curry leaf
Dried chilli- 3 Nos




Peel off the skin of tapioca and cut into small square pieces of approx 20mm size. Clean it properly with water and cook it in water until kappa become soft. Make sure that water is more than enough to immerse full kappa inside. Add salt and turmeric powder to it when kappa become almost cooked. Once it is fully cooked, drain off the water from it completely and keep it aside. Grind together grated coconut, shallots ,garlic, green chilies and cumin seeds ( Just need to crush only)


Cut the chicken or beef with bones into small pieces, marinate it with grinded garlic, ginger , chilly powder, coriander, turmeric powder, salt and lime juice ( ½  lemon). Keep it aside for 1 hour. Heat oil in a pan, splutter mustard seed, add curry leaf and add sliced shallots to it and sauté well until it become white colour. Add garam masala powder and then add marinated chicken to it and mix well. Cook it in a pressure cooker until done. ( 3 whistles will be enough).

Final part

Mix together cooked tapioca, grated coconut, and cooked chicken masala in a big vessel. Give low flame to the vessel to keep the mix hot while mixing. Heat oil in a pan, Splutter mustard seeds and fry curry leaf, shallots & dried chilli for seasoning. Add this seasoning mix to the tapioca meat mix. Kappa biriyani / Ellum kappayum is ready to serve.

Vellarikka moru curry ( Cucumber & curd curry)-വെള്ളരിക്ക മോര് കറി

Vellarikka/ Kerala Cucumber-250gm
(Cucumber or Ashgourd can be used) 
Jeerakam/cumin seed- 1pinch
Curd -1 1/2cup

Green chilly-3
Dry red chilly-4
Uluva/ Fenugreek seed-1 pinch
Chilly powder-1/2teaspoon
Mustard seed- 1pinch

Grated coconut-1/2cup
Salt-for taste

OIl- 1 table spoon

Curry leaves
Vellarikka (Kerala Cucumber)

Grind grated coconut, cumin seed, shallots(3no’s) & green chilly with little water to a fine paste & keep it aside.

Remove the skin of Ash gourd/ Cucumber , cut it into small cubes. Cook cucumber  with turmeric, chilly powder ,little salt and water till it becomes tender. Now add the grinded paste to this and mix well. Stir the mix in low flame till its raw smell goes. Now add curd to this and mix well .Stir it  until steam come from top(don’t boil it ). 
 Heat oil in a pan and add fenugreek seed (uluva),mustard seed, curry leaves ,shallots(5) & dry red chilly to this one by one &saute it. Turn off flame and add this to the above curd mixture and mix well. Vellarikka moru curry or Kumbalanga pulisserry is ready.