The tastes of Angamaly have suddenly burst on Kerala’s collective imagination. When the lovely lovers of ‘Angamaly Diaries’ likened their combination to the inseparable tapioca and egg sold like hot cakes in a roadside eatery, foodies found one more reason to rediscover the flavors of Angamaly.
The grand success of the movie owes in part to the culinary heritage of Angamaly. The rich realm of taste that extends from Angamaly to Mookkannoor, Manjapra, Ayyampuzha and the Kalady Plantation is famed for its signature dishes including varieties of pork and beef.
If tapioca is an all-time favorite across Kerala, it pairs with egg, pork and beef to create magnificent dishes in Angamaly. The creations assume their unique persona depending on the partner. It could be the humble eggs, pork, beef or the more exotic potti (cattle intestine). The trademark gravy lends flavor to any combination.
There is more. Even the accompanying salad has an Angamaly touch to it. The recipe is no secret though. Finely chop onions, tomatoes, ginger, carrot, beetroot and coriander leaves and soak them in salt and vinegar. There you are. The experience is complete.
If you are in the mood to create a little Angamaly on your dining table, here is a wonderful recipe:
Wash and drain tapioca pieces. Boil them in a pot or pressure cooker until soft. Boil beef or pork in another pot. Set aside.
Chop ginger and garlic and sauté them in a spoon of oil. As soon as the mixture browns, add a handful of curry leaves along with coriander powder, chilli powder, turmeric powder and garam masala. Add the meat and mix well. Let the meat imbibe the flavors before adding boiled tapioca. (If you want to try the egg combo, add the tapioca first and add eggs into it.)
Keep mixing until the ingredients become indistinguishable. Relish it warm.
