Kappa (Tapioca), elevated and stuffed to the brim with traditional biriyani ingredients, spices and techniques, is among the tastiest delicacies that God’s Own Country has to offer. One must just wait for the first bite to enjoy the spicy mix, with a high number of natural ingredients highlighting the entire experience. Let the delicate and steamed texture of the kappa, overflowing with majestic biriyani flavours; take you on the ride of your life.

Ingredients
Tapioca - 1 Kg
Green Chilli - 4
Curry Leaves - 2 sprigs
Coconut Oil - 100 g
Mustard Seeds - a little
Coconut Paste (fried) - 50 g
Meat - 250 g
Garlic - 25 g
Ginger - 25 g
Small Onion - 100 g
Coriander Powder - 1 1/2 tsp.
Turmeric Powder - 1 1/2 tsp.
Red chilli Powder - 1 1/2 tsp.
Coriander Leaves (Chopped) - to taste
Salt - 100 ml
Garam Masala - a little

Method of Preparation
Clean and cut the tapioca into small pieces. Cook the tapioca in water with some salt and turmeric powder. Heat the oil in a kadai and add mustard seeds and after the seeds splutter, add curry leaves, green chilli, small onion and ginger garlic paste. Add all the spices and meat to it and let it cook. After the meat is cooked, add the strained boiled tapioca to the masala and mix together. Finally finish with some garam masala and serve.