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3.55 from 11 votes

Kerala Style Kappa (Tapioca) Biriyani

Quite easy and delicious authentic Kerala dish! Tapioca cooked, mashed and combined with beef, meat masala and fried coconut. Adapted from mariasmenu.com.
Cook Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: kerala
Servings: 4 serving
Calories: 1110kcal
Author: Jane Jojo

Ingredients

Tapioca Preparation

  • 750 Grams Tapioca (Kappa)
  • ¼ Teaspoon turmeric Powder
  • salt

Beef Preparation

  • 500 Grams beef
  • 1 onion
  • 1 Tablespoon ginger (crushed)
  • 1 Tablespoon garlic (crushed)
  • 1 Tablespoon chilli Powder
  • 1 Tablespoon coriander Powder
  • ½ Teaspoon turmeric Powder
  • 1 Teaspoon pepper Powder
  • 1 Teaspoon garam masala
  • 2 Teaspoons vinegar
  • salt

Coconut Mix

  • 1 Cup grated coconut
  • 1 Teaspoon chilli Powder
  • 1 Teaspoon coriander powder

Seasoning

  • 6 shallot / small onion
  • 1 Teaspoon mustard seeds
  • coconut oil
  • curry leaves

Instructions

  • Cut tapioca into small pieces. Cook tapioca with salt, turmeric powder and water. Add enough water so that tapioca is completed soaked in water. Cook until it becomes soft.
  • Drain off the water completely.
  • Mash tapioca a bit and keep it aside.
  • Slice the onion. Marinate beef with onion and other ingredients listed under Beef preparation. Cook marinated beef until tender. In pressure cooker it might take around 3 whistles. Add mashed tapioca to beef and mix well.
  • Fry coconut with chilli powder and coriander powder. Grind the mixture once it cools down and add it to beef and tapioca mix. Mix it well. Cook for 5 minutes.
  • Heat oil in a pan. Splutter mustard seeds. Fry curry leaves and small onions. Garnish tapioca beef mix with the prepared seasoning.

Notes

  1. Choose good-quality kappa for the best result. Avoid varieties that are overly fibrous or dry.
  2. The final tempering with fried coconut and curry leaves in coconut oil adds rich flavour. Don’t skip this step.
  3. If you like extra heat, sprinkle some freshly ground pepper powder just before serving. It lifts the spice without overpowering the dish.

Nutrition

Serving: 408g | Calories: 1110kcal | Carbohydrates: 173g | Protein: 24g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 96mg | Potassium: 607mg | Fiber: 5g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 6mg