Kappa Erachi (Beef and Yuca root)

INGREDIENTS:

Beef- 1 lb
Onion- 1(chopped)
Ginger- 1 1/2" (chopped)
Green chilly- 3(slit)
Coriander powder- 2 tsp
Chilli powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam masala- 1/2 tsp
Curry leaves- 1 sprig
Salt to taste

For the Kappa:
Yuca root/Tapioca/Kappa- 1 (medium size)
Turmeric - a pinch
Curry leaves- 1 sprig
Salt to taste

For tempering:
Shallots- 5(crushed)
Garlic- 3 cloves(crushed)
Turmeric powder- 1/4 tsp
Chilly powder- 1/2 tsp
Coriander powder- 1 tsp
Garam masala- 1/2 tsp
Coconut oil- 3 tbsp

DIRECTIONS:

1. In a pressure cooker, add the turmeric, chilli, coriander and garam masala powder and roast it till its color changes slightly. This process adds more taste to the dish.
2. Now add the roasted powder with the beef and also the onions, ginger, green chillies and curry leaves. Mix well and set aside for 10 mins.
3. Transfer the meat to a pressure cooker and put on a medium flame. Note that, the pressure cooker should be just covered by its lid and not locked. This allows the water from the meat to ooze out. Once the water comes out, lock the lid and cook for almost 3 to 4 whistles or till the meat is done.
4. In the meanwhile, cut kappa into small pieces and cook it in another vessel with suffiicient water to cover it, a pinch of turmeric, curry leaves and salt. Cook it till it is almost done. This kappa will go into the pressure cooker and will be cooked for a whistle, so make sure that it is not overcooked at this stage.
5. Once the kappa is almost cooked, drain away the excess water.
6. Add the kappa to the cooked meat. If there is not enough water remaining after cooking the meat then add about 1/2 cup pf water. But usually, there will be enough water that came out of the meat to cook the kappa. Now mix well and pressure cook it for 1 or 2 whistles.
7. Check if both the kappa and meat is cooked well. Usually at this stage the kappa will be a bit overcooked. This is how I like the dish. However, if you wish not to overdo it, then, cook it for a whistle.
8. In a pan, heat 3 tbsp of coconut oil. Add the shallots and the garlic and sautee it till the raw smell of garlic goes.
9. Now add the powders and fry it for a while.
10. Transfer the meat and kappa mixture into this pan and mix well.
11. Adjust the salt and turn off the flame.


This dish goes well with steamed rice, chapathi and appam.