my cooking-kappa(tapioca) with beef curry

Kappa puzhingiyadu with Erachi thenga kothu

Kappa (Tapioca) cut into halves, about 2-3inches long

Erachi thenga kothu-
1. Beef 1kg cut into small pieces washed and drained
2. Thenga kothu (coconut pieces)
3. 2 large onions thinly sliced
4. Ginger sliced (lemon size)
5. Garlic chopped 5-6 pods
6. Green chillies 5-6nos. chopped
7. Turmeric powder 1/2tsp
8. Chilly powder 2tsp
9. Coriander powder 4tsp
10. Garam masala 1 and 1/2 tsp
11.Pepper powder 1/2tsp
12.Meat masala 2 tsp (optional)
13.Oil 3-4tbsp
14 Curry leaves 10nos.
15.Salt to taste
              In a pressure cooker put beef and add 1/4tsp of turmeric powder,1tsp of chilli powder,2tsp of coriander powder,1tsp of meat masala and salt. Mix it well and cook for about 6 whistles. Open the lid and layer the tapioca(kappa) on top of the half cooked beef and again cook for another 2-4 whistles. Now the tapioca as well as the beef is cooked. Remove the lid and take out the cooked tapioca and place it in a serving dish. Heat a deep pan or a kadai pour oil, when its hot enough add onions,curry leaves,green chilies and mix till the onions get light  brown in colour then add ginger and garlic then to it add the rest of the masalas left balance including the pepper powder mix it well for a minute and to it add the coconut pieces when done add the boiled beef  mix it well and keep it on low fire for 2-5min. If  you see oil on top of your curry that means your dish is ready to be served. Add salt if needed. Done

              Have tapioca with this curry it will taste good.Try it out ..............