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
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)
* 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.
While adding the roots,check if there’s is enough water / stock to cook the roots , if less add little more water.