Video guide to making Kerala special Ellum Kappayum

Preparation Time: 30 minutes

Cooking time: 40 minutes

Servings: 8

Ingredients

1 kg beef with bones (rib portion is ideal)

1.5 kg tapioca

1 tsp turmeric powder

2 ½ tbsp coriander powder

1 ½ tbsp red chilli powder

3 tbsp refined oil (coconut oil preferred)

1 cup shallots (chopped)

1 onion (sliced)

1 ½ inch ginger (pounded)

1 pod of garlic (pounded)

3 green chillies

1 tomato (chopped)

1 tsp garam masala

1 tsp pepper powder

4 sprigs of curry leaves

½ tsp mustard seeds

½ cup grated coconut

Salt to taste

¼ cup of water

Method

Step 1:

Begin by cleaning and cutting the beef into medium-sized pieces.

Step 2:

Marinate the beef pieces in a bowl using ½ teaspoon of turmeric powder, 2 ½ tablespoons of coriander powder, 1 ½ tablespoons of red chilli powder, and salt. Mix well and keep aside for 30 minutes.

Step 3:

Wash and clean the tapioca thoroughly. Cut off both ends and peel off the outer skin and the inner pink layer.

Step 4:

Cut the tapioca into small pieces and boil in a pan with ½ teaspoon of turmeric powder and salt until 80 per cent cooked. Once cooked, strain the water using a strainer.

Step 5:

Heat 2 tablespoons of coconut oil in a pressure cooker. Add chopped shallots and sauté over a low to medium flame for 4 to 5 minutes. Add chopped onions and a bit of salt to speed up the sautéing. Continue to sauté until translucent.

Step 6:

Add pounded ginger, garlic, and slit green chillies. Sauté until the raw smell of ginger and garlic is gone.

Step 7:

Add chopped tomatoes and garam masala. Cook until the tomatoes are soft and semi-mashed.

Step 8:

Add the marinated beef and mix well. Cook the beef in an open cooker for 5 to 6 minutes, stirring continuously to prevent burning. Add one teaspoon of pepper powder and two sprigs of curry leaves. Mix well.

Step 9:

Add ¼ cup of water, mix well, and cover. Cook until the beef is well cooked.

Step 10:

Heat one tablespoon of coconut oil in a pan over a medium flame. Splutter the mustard seeds and add the grated coconut and two springs of curry leaves. Roast the grated coconut until golden brown. Remove and keep aside.

Step 11:

Transfer the cooked beef, tapioca, and the roasted coconut into the same pan. Mix well, cover, and cook over a low flame for a few minutes to let the flavours infuse. Finally, open the lid and mix well before serving.

Note: If the cooked beef is too dry, add a bit of hot water and boil it before mixing it with tapioca and grated coconut.

Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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