Kothamangalam Kappa Erachi.

Boil the tapioca pieces until tender.Drain the water and keep the tapioca pieces aside.

Marinate the cleaned beef with the above ingredients upto coconut and keep it aside for 15 minutes.Pressure cook the marinated beef for 1 whistle on high flame.Then cook it on low flame for 10 - 15 minutes.

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.

Transfer the cooked beef,cooked tapioca and the ground coconut paste in a pan.Mix it well.Cover and cook for 7-10 minutes on low flame.[Add more salt if needed]

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.