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Irachi Chertha Kappa Puzhukku - Meat with Tapioca
Ingredients of Irachi Chertha Kappa Puzhukku
Serves: 6
200 gms boneless mutton or beef
500 gms tapioca
½ tsp + 1 tsp salt
1 tbsp ghee
8 shallots, chopped
3 dry red chillies, torn into pieces
2 + 2 stalks curry leaves
½ tsp turmeric powder
1 tsp red chilli powder
Method of Preparation of Irachi Chertha Kappa Puzhukku
- Wash meat, drain and cut into 3-cm pieces.
- Place in a pressure cooker with scant ½ cup water, and cook under pressure for 30 minutes.
- Peel, clean and wash tapioca, and cut into 1-cm pieces.
- Place in a pan with water to cover completely. Bring to boil over high heat and cook till tender. (A knife or fork should pierce it easily.)
- Remove from heat, drain and mash with ½ tsp salt.
- Heat ghee in a pan, add shallots, red chillies and 2 stalks curry leaves, and fry till shallots turn brown.
- Add spice powders, 1 tsp salt, 2 stalk curry leaves, and meat with its stock. Mix well and cook over moderate heat for 2 minutes.
- Mix in tapioca and serve.
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