Kappa Biriyani - Tapioca (Cassava) with Beef

Anything Kappa does not last for long in our house once made. So we always make this in large quantities. It can be had as a main meal or as a filling snack. Remember those hungry evenings when you get back from work ready to eat an elephant? Just roll the Kappa Biriyani into a large ball and take as big bites as you can and that will assuage the hunger right away. To heat or not to heat is totally up to you... I didn't dare venture into making Tapioca here till later. But once I hit on the right way of doing things, cannonballs couldn't stop me. The easiest for Kappa is of course this drum cut version. That has its own charms but the version with beef is unparalleled in yumness and I can't keep my hands off of it once prepared. In The Mix Tapioca - 4 to 5 roots or pieces. Shredded Coconut - 2/3 cup Red onion - 1 full - thinly sliced (can use 5-8 large shallots also) Turmeric powder - 1/2 tsp Green chili - 2 or 3 Salt to taste For The Beef Beef - 1/2 to 1 lbs or what comes in a small pack Red onion - 1 large thinly sliced garam masala - 1/2 tsp turmeric powder- 1/4 tsp coriander powder- 2 to 3 tbsp chili powder - 3 tsp ginger - 1" pelled and thinly sliced garlic - 2 or 3 pods, crushed & then sliced across curry leaves - as many as makes you happy or 1 sprig salt to taste oil to season mustard seeds - 1/2 tsp How To Do This method of preparation was considered labor intensive and I wasn't going to try anything regardless of how good it tasted. Then I figured out an easy way - sans some elegance - and now Kappa Biriyani is a regular feature whenever we come across a healthy bunch of tapioca roots in the Chinese store. Drum cut the 'kappa' like you would for the 'chendamuriayan' and peel off the skin. Normally the next laborious step is to chip away into smaller pieces till only the central vein remains. This step is not a must and you can just go on and cook with salt and water. The only drawback is you might have to pull out veins from the final dish. If an ardent eater like me thinks it is not a big problem then you can can plunge along with me and have an easy life with Kappa Biriyani to keep you company:-) It is easier to just remove the vein gently from the cooked tapioca whenever you come across one. There you have it. I have divulged the secret! Anyway, do cook the tapioca please and drain the water. Be careful not to get burnt while doing this. Add The Gravy Prepare the gravy mix while tapioca is being cooked. Take the coconut, tumeric, salt, onion and green chilies and grind together in a blender with enough water. As soon as the water is drained from the cooked tapioca, make a hole and add half of the mix towards the bottom. Add the rest to the top and cover over with tapioca. Cover and cook for 2-3 minutes on low heat. Be nearby to prevent any burning up. Then remove from heat and mash with a wooden spoon like there is no tomorrow. As mentioned above, do remove any veins that you come across. I will not be responsible for any vein damage. Mix well so that the gravy is well spread and the tapioca is mashed nicely. Not too mashed up but mashed enough to keep it all sticking together. Add The Beef The beef can be prepared at this stage as I have done many times or while tapioca is on the stove. Either way it will be OK. Break mustard in heated oil and add onion and curry leaves. Add salt and saute well. Add ginger and garlic and saute on low heat. Once everything mixes together nicely and begins to brown, add all the powders together. Add a little water to help all blend together in the pan. Roast till the familar scent of the spices fill the air and add the meat. Fry on medium heat for a few minutes. Cover and cook. No need to add water at this stage. Add this beef to the prepared tapioca and mix gently but surely together till the biriyani of your dream emerges. Sit down and enjoy with a cup of coffee and some pickle or yogurt if you are into those. Will keep in fridge for almost a week and watch your hungry evenings fly by like a dream...