Ingredients
- For preparation of tapioca:
- Tapioca - 1 kg
- Coconut (scraped) - 1 cup
- Garlic - 1 big pod
- Greenchillies - 5 nos
- Cuminseeds (Jeera) - 1/2 tsp
- TurmericPowder - A pinch
- Salt - As reqd
- For preparation of beef:
- Beef with bones(specially ribs and belly mixed) - 1 kg(cut into small pieces)
- Onion - 3 nos(sliced)
- Greenchillies - 4 nos(split)
- Ginger (finely chopped) - 1 tbsp
- Garlic (finely chopped) - 1 tbsp
- Curryleaves - 1/2 cup
- Chillypowder - 1 tbsp
- TurmericPowder - 1 tsp
- Corianderpowder - 1 1/2 tbsp
- Garam masala Powder - 1 tsp
- Mustard - 1/2 tsp
- Coconutoil - As reqd
- Shallots(Kunjulli) - 250g(cut it two pieces)
- Fresh Coconut cuts(small pieces) - 1/2 coconut
- Salt - As reqd
- Egg - 1 no(beaten)
- For preparing coconut paste:
- Coconut (scraped) - 1 cup
- Fennelseeds (Perum jeerakam) - 1 tsp
- (tastes Better with the beef with fat)
Method
For tapioca preparation
Cut tapioca into small pieces and boil it until cooked. Strain the water.
Grind scraped coconut, garlic pod, green chillies, turmeric powder and cumin seeds to a thick smooth paste.
Add salt and coconut mixture to tapioca and keep in low flame with the lid closed for 5 minutes for the coconut mixture to cook.
Once done, mix the tapioca with the coconut well and keep aside.
For beef preparation
Take a pressure cooker and heat.
Pour some coconut oil and put mustard seeds and some curry leaves.
Once the mustard seeds start to splutter, add sliced onions, ginger, garlic and green chillies. Saute for 2 minutes till the onions get soft.
Add chilly powder, coriander powder, turmeric powder and garam masala to the onions and mix well for 1 minute.
Add beef, coconut cuts and small onions and mix well. Add half cup water and salt and close the lid of pressure cooker. Cook it for 20 minutes until the beef cooks properly.
Open the pressure cooker and add the tapioca to the beef. Mix well.
Grind coconut with aniseed to a thick fine paste and and add to the tapioca beef mix.
Cook it for 5 minutes and add the beaten egg. Mix well.
Finally add some fresh coconut oil and curry leaves over the top of this mixture and close the lid.
Keep it for ten minutes and serve hot.