If Angamaly Diaries became a hit, there was also a special food combo typical of the place that worked behind the box-office success of the 2017 Malayalam movie. The 132-minute film serves out ethnic dishes endemic to Angamaly, Mookkannur, Manjapra, Ayyampuzha and Kalady along a whole east-central belt of Ernakulam district. From tapioca and eggs to pork curries, they line up a grand formation of foods which can be tasty in their unique ways.
What's called kappa biriyani (made with tapioca) across Kerala general is what people of Angamaly call in different names. That is by adding the name of a special ingredient that goes into the biriyani. The list is long: kappa-potti, kappa-pork, kappa-beef, kappa-eggs.... Angamalyites also go for an exotic mix of tapioca, gravy and masala. It forms a side-dish for boiled tapioca and fried beef. Along with is a salad that puts together a set of items finely sliced: onions, ginger, tomato, carrot and beetroot, besides leaves of coriander and mint (pudina).
Here's the recipe: