Ellum Kappayum | How to make Ellum Kappayum

By Anisha Kuruvilla  |  15th May 2016  |  
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  • Ellum Kappayum, How to make Ellum Kappayum
Ellum Kappayumby Anisha Kuruvilla
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About Ellum Kappayum Recipe

A Kerala delicacy combining tapioca and mutton.

Ellum Kappayum is a delicious dish which is liked by the people of every age group. Ellum Kappayum by Anisha Kuruvilla is a step by step process which is best to understand for the beginners. Ellum Kappayum is a dish which comes from Kerala cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Ellum Kappayum takes 30 minute for the preparation and 60 minute for cooking. The aroma of this Ellum Kappayum make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Ellum Kappayum will be the best option for you. The flavor of Ellum Kappayum is unforgettable and you will enjoy each and every bite of this. Try this Ellum Kappayum at your weekends and impress your family and friends.

Ellum Kappayum

Ingredients to make Ellum Kappayum

  • Tapioca 2 kg
  • water for boiling
  • turmeric 1/4 tsp
  • salt as required
  • Beef / Mutton/lamb with bones 2 kg
  • Meat masala 2 tbsp
  • chilli Powder 1 tbsp
  • turmeric Powder 1/4 tsp
  • coriander Powder 1 tbsp
  • salt as per taste
  • onions 1 (Sliced)
  • ginger and Garlic 2 tsp, freshly crushed
  • coconut oil as required
  • onion 1 (Sliced)
  • Dried Red chilli 4
  • turmeric Powder 1/4 tsp
  • curry leaves 3-4 sprigs

How to make Ellum Kappayum

  1. Boil the tapioca with turmeric and water till soft. Add salt and drain, keep aside.
  2. Marinate the meat with meat masala, chilli powder, turmeric powder, coriander powder and salt. Keep Aside for 30 minutes.
  3. Pressure cook the meat for 7-8 whistles along with 1 sliced onion and freshly crushed ginger and garlic paste.
  4. Heat oil in a pan, add onions and saute till pink. Add dry red chilies, curry leaves and all the powders.
  5. Add in the pressure cooked meat and give good mash. Cover and cook on a low flame for about 10 minutes. Add in the cooked tapioca and mix well.
  6. Serve hot.

My Tip:

Use coconut oil for authenticity. If you want to make it a short process make the meat masala and keep it in the fridge overnight. It will drastically reduce the cooking time.

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