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| Prep Time | 35 minutes |
| Servings |
people
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Ingredients
- For boiling kappa. -
- Tapioca/Kappa - 1 kg
- Turmeric powder - 1 /
- Water as required -
- Salt to taste -
- For Beaf gravy. -
- Beaf(with bone, cut into cubes) - 750 gm
- Ginger garlic paste - 1 tsp
- Turmeric powder - 1 /
- Coriander powder -
Ingredients
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Instructions
- Heat a non-stick pan and roast grated coconut, 3 shallots and 2 garlic until the coconut turns to a brown color.Then add 1/4 tsp turmeric powder, 1/2 tbsp coriander powder 1/ 2 tbsp chilly powder and 1/2 tsp fennel seeds in low flame for 3 minutes.Grind the roasted coconut with little water.
- Heat oil in a pan and fry sliced Shallots, chopped ginger, green chilly and curry leaves.Pour this into the kappa erachi. Mix everything thoroughly.
- Transfer the kappa erachi to a serving dish.Enjoy the authentic, special kothamangalam kappa erachi with your family.
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