Description
A voluminous regional Kerala dish mixing boiled mashed cassava (Kappa) and spice-simmered mutton, loved by common folk.
Restaurants serving Mutton Kappa
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mutton
- Cassava(Kappa)
- Coconut
- Garlic
- Cumin
- Red chilies
- Coriander
- Turmeric
- Mustard seeds
- Curry leaves
- Salt
- Coconut oil
Instructions
- Cut cassava bite-sized, boil with turmeric and salt until soft, drain and lightly mash.
- Boil bone-in mutton with spices (red chili, coriander, garam masala) in a pressure cooker until tender.
- Combine mashed tubers and simmered mutton, add a paste of coconut/garlic/cumin, mix well, and finally drizzle mustard seeds and curry leaves tempered in coconut oil to finish.
Learn more Spice, substitutes, tips
Key spices
Rich mutton umami and sweet coconut aroma
Substitutes at Japanese supermarkets
Potatoes (substituting for cassava to provide fluffiness)
Pairing
Cold beer、Hot Chai
Trivia
[Hardcore] Also called 'Kappa Biryani', but completely different from the usual spiced rice Biryani. A stamina dish known to connoisseurs, created by Kerala laborers and farmers for cheap energy.
Eating tips & etiquette
[Unique Eating] No rice or bread; roll the mixed tubers and meat boldly with hands into balls and carry directly to your mouth—the village style!
Allergen
Mutton