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
Ingredients
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)
Method
* 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.
Cheers
TN
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