Nadan Kappayum Ellum

I was introduced to this culinary delight after marriage; we were invited by a friend of the husband to lunch soon after marriage

We reached there and there was this rich aroma wafting in from the kitchen. Aunty was busy in the kitchen I was told. After introductions and small talk, I walked into the kitchen to talk with aunty and she casually asked if i have tasted kappa a ellu. I said no and then she said that is what is special today

Kappa and ellu is very traditional to Kuttanad and changanacherry. This is an item that is very common and very staple in the farmers house. It is suited to people who labour well in the fields. The fat, protein and carbohydrates in the dish is easily dissolved by the hard labour put in by the farmers.

Well now I hear it is being served in some star hotels in kerala as well which serves authentic Kerala food

Here is how you prepare it
You should have the guts to go and ask the butcher for the beaf bones; here is the technique; look straight in his eyes and ask for bones from the rib of the animal. He will ask if it is for the dog; you have to answer him looking straight into the eye that it is for humans :-)

OK, now that you are done with the bones, you move on shop for some good nadan kappa ( tapioca), green chillies, fresh ginger, curry leaves, coconut and garlic. Also pick up some spices ( perumjeerakam(sauf) Kurumulaku ( black pepper),cardamom, cinnamon)or if you are the modern types who do not believe in fresh ground spices, get a pack of meat masala.

This is one full meal for the sunday afternoon if you can entice the entire family into it, which means that you can do away with the regular rice and the various curries. I generally do; not entice but make an announcement in the morning that lunch would be kappa and ellu and husband is Ok with it. The children protest so they have curds and rice or an omlette and rice

Now that that we have the ingredients, the next step is cleaning the Ellu and Kappa.
Wash the ellu 5-6 times in water and keep it aside to drain. Remove the skin of the Kappa and slide it into small pieces

Cook the kappa slices with water and salt. Once the kappa is cooked well, drain out the water and mash the kappa and keep aside

In a pressure cooker, cook the bones with one cup of water,
one sliced onion,
3-4 green chillies crushed,
3-4 pods of crushed garlic,
one large piece of fresh ginger crushed and
3-4 twigs of curry leaves,
some chilli powder, turmeric powder and about
2tbsp of the meat masala (or freshly ground spices)

Pressure cook the above ( 6-7 whistles) or till done.

Once the pressure is off, open the lid of the pressure cooker, mix the kappa and ellu, add grated cocounut, the more you add coconut, the more tasty.

Close the lid and put it back on the stove and let it steam without the whistle . remove it from the flame and you are ready to start attacking........

For those of you hearing of this culinary delight for the first time, it might sound savage......... but believe me it is a delight and if you have some nadan kallu to wash it down with, Iam told there is nothing like it.........Never had the luxury though