KAPPAYUM IRACHIYUM ULARTHIYATHU - KERALA STYLE BEEF & TAPIOCA STIR-FRY

BEEF, FROM GODS OWN COUNTRY
KAPPAYUM IRACHIYUM ULARTHIYATHU - KERALA STYLE BEEF & TAPIOCA STIR-FRY
    
     Beef & Tapioca are two loves of any Keralite.  Their love for the ingredients are self-proclaimed and have a wonderful number of dishes prepared with the same.  A combination of a starchy Vegetable, particularly tuberous roots along with Meat is quid pro quo.  The fatty essence from the meat is naturally absorbed by the root giving an extraordinary taste and flavour to the dish. And this "Kappayum Irachiyum Ularthiyathu" is of no excuse from the fact.
   This is my husband's favourite dish and most of the weekends we end up buying Tapiocas.  If there is a stock of Beef in my freezer then, this combo is sure to pop-up. With all exaggerated exclamations proclaiming his love for this Kappayum Beefum, he tries to trick us to get tempted with the dish.  He has an utter skill of doing this, adding the words, spicy, hot, when you eat it along with flaky Parotta etc., & etc.,  What I enjoy the most about the dish, is when he devours it with undiluted devotion.  I just get carried off looking at his contentment.
     They sell Tapiocas, freshly harvested from the farms on roadsides. Those tapiocas are always starchy and of perfect texture when cooked.  I always wonder about the perfect Tapiocas we get around in our area. Perfectly cooked Tapiocas yield you perfectly textured Kappayum Irachiyum. While cooking 'Kappayum Irachiyum Ularthiyathu', the Tapioca and Beef should be cooked separately.  The reason is both have varied cooking time. Once cooked both Tapioca & Beef are combined and cooked on a low heat until each piece is well coated with the masala. For perfect Kappayum Irachiyum, Tapiocas shouldn't be overcooked or mushy which will totally spoil the look and texture of the dish. Kappayum Irachichiyum Ularthiyathu goes well with Malabar Parotta/Chapati/Steamed Rice. It can also be served along with Bread.

 

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Cuisine - Kerala
Course - Main Course/Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Marination Time - 20-30 Minutes
Cooking Time - 45 Minutes - 1 Hour.



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KAPPAYUM IRACHIYUM ULARTHIYATHU - KERALA STYLE BEEF & TAPIOCA STIR-FRY

BEEF, FROM GOD'S OWN COUNTRY
KAPPAYUM IRACHIYUM ULARTHIYATHU - KERALA STYLE BEEF & TAPIOCA STIR-FRY

INGREDIENTS :

To Cook Tapioca :

Tapioca - 1/2 kg
Turmeric Powder - 1/2 Tspn (optional)
Water - Until it covers the Tapioca pieces
Salt - to taste

To Marinate & Cook Beef :


Beef /Mutton - 500 Gms
Shallots - 20 Nos.
Tomato - 1 -2 Nos.
Ginger - Garlic Paste - 1 Tbspn
Green Chillies - 2 -3 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder- 1 Tspn
Coriander Seeds Powder - 1 Tspn
Vinegar/Curd - 2 Tbspn
Curry leaves- 1 Sprig
Salt - To Taste


For Kappayum Irachiyum Ularthiyathu :

Mustard Seeds - 1 Tspn
Dry Red Chillies - 2 Nos.
Curry Leaves - 2 Sprig
Onion - 2 Nos.
Turmeric Powder - 1/4 Tspn
Kashmiri Chilli Powder - 11/2 Tspn
Coriander Powder - 11/2 Tspn
Garam Masala Powder - 1/2Tspn(Optional)
Pepper Powder - 1/2 Tspn
Cumin Powder - 1/4 TspnFennel Powder - 1/4 Tspn
Salt - To Taste
Coconut Oil - 1 Tbspn.

For Garnishing :

Coriander Leaves - Few
  

METHOD  :

To Boil Tapioca :

  • Peel the Tapioca and wash it.
  • Then cut it into pieces of the desired size.
  • Wash it well until the water is clear.
  • Boil tapioca in water by adding salt and turmeric powder.
  • Cook until the pieces are soft.
  • Drain and discard the water.

To Marinate & cook Beef :

  • Clean, Wash and Cut Beef/Mutton into small cubes. Drain the washed Beef/Mutton pieces in a colander.
  • Pound the Shallots coarsely.
  • Chop the Tomatoes and keep it aside.
  • Marinate the Beef with all the ingredients mentioned under "To marinate" along with pounded Shallots and chopped Tomatoes.
  • Leave this aside for about 20-30 Minutes.  
  • Add enough water and cook the Beef/Mutton in a pressure cooker or in a saucepan.
  • Cook until the meat turns soft and succulent.
  • Once the meat is cooked, see if there is any extra water left along with the meat.
  • Allow it to cook on a low flame stirring occasionally until it dries up.
  • Switch off the flame and keep it aside.

 

For Kappayum Irachiyum Ularthiyathu :

  • Dry Roast Fennel Seeds on a low flame until it splutters and turns aromatic.
  • Dry Roast the Fenugreek Seeds on a low flame until it splutters and turns aromatic.
  • Grind the above spices into a fine powder and keep it aside.
  • Meanwhile, heat Coconut Oil in a pan.
  • Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
  • Saute finely chopped Onions, until Onion turns translucent.
  • Reduce the flame to low, add Turmeric Powder, Kashmiri Chilli Powder, Coriander Powder,  Garam Masala Powder and give a quick stir.
  • Fry this on a very low flame, until the raw flavour goes.
  • Sprinkle some water, if necessary and cook until Oil separates from the masala.
  • Add cooked Beef pieces and mix well.
  • Cook this on a low flame for few minutes. 
  • Add a few pieces of Cooked Tapiocas and gently mix it along with the above ingredients.
  • Sprinkle the Pepper Powder, powdered Fennel & Fenugreek Powder and give a quick stir.
  • Cook Kappayum Irachiyum on a low flame for about 2-3 minutes until each piece is well coated with the masala.
  • Adjust the Salt to suit your taste preference.
  • Garnish Kappayum Irachichiyum Ularthiyathu with finely chopped Coriander Leaves.
  • Serve Kappayum Irachichiyum Ularthiyathu as such or along with Malabar Parotta/Chapati/Steamed Rice.
  • It can also be served along with Bread.

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NOTES :

  • Cook Tapioca with enough water and discard the excess water.
  • I have cooked the Beef in a Pressure Cooker.
  • I have used Vinegar to soften the meat.
  • Adjust the spice level according to your taste preference.
  • Kashmiri Chilli Powder gives a nice red colour to the dish without being too spicy.
  • I have used Kashmiri Chilli Powder & regular Red Chilli Powder in the recipe.
  • If you are using regular Chilli Powder alone, adjust accordingly
  • Coconut Oil gives an authentic flavour to the dish, can substitute it with any other Vegetable Oil.


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Important : Food Safety 

  • Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
  • So peel and wash it thoroughly with enough water.
  • Also, can soak them in water overnight and then discard the water and wash them again before cooking.
  • Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
  • These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated

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