Monday, May 5, 2014

Chenda puzhungiya Kappa / Yucca Root boiled in Beef Gravy

Listed among my husbands favorite dishes , in fact its an Angamaly dish (His place) as I haven't seen it any where else , Ammamma (His Granny) makes it and these just melts in the mouth.

but for that we need those fresh Kappa/ Yucca root too otherwise I know you'll stop opening my blog :) 

Hey its an easy dish , buy Kappa / Yucca root when you buy any meat (Beef gives the best result) and then when you make a stew or boil it first - add these good guys on to it  cook'em till done and enjoy :)  

Here is how I made it


Beef chopped - I had 1 pound , may take less or more 
Green chili's - 3 to 5 no's 
Pepper corns - 4 to 7 no's crushed 
Ginger and Garlic - 2 Tb Sp each 
Vinegar - 3 Tb Sp or else use lime juice 
Curry leaves - 2 to 4 springs 
Oil - Coconut oil or Olive oil 
Salt to taste 
Turmeric Powder - 1 tsp 


Yucca root / Tapioca / Kappa - 2 medium sized (Skins removed and cut from middle in to 2 to 3 inch sized  - big pieces) 


* Marinate meat with all ingredients except the roots /Kappa , keep for some time (1/2 an hour to 2 hour) 

* Cook the meat with little water added to it (1 cup) till half done.
 (I used a pressure cooker , cooked'em to just 1 whistle heard - depends on the meat , usually beef here cooks faster)

* Add the sliced roots / kappa pieces to the half cooked beef and cook'em covered ( though no pressure cooking needed) , takes almost 1/2 an hour (or less depends on the roots , the fresh once cooks faster I guess) mine took longer (insert a spoon or knife to the root pieces to check if done nicely) 

* Take out the root pieces and then a few of the meat pieces and pour that stock over the pieces and serve hot. 

Though am not a big fan of Kappa , I love to have this particular dish as its cooked in that meat gravy and those few pieces of beef makes it delectable. 

Notes :
        While adding the roots,check if there's is enough water / stock to cook the roots , if less add little more water.  


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