Varutharacha Beef Curry Recipe
Ingredients (Serves 8 – 10)
1. Beef – 1 kg, cut into small cubes
2. Coconut oil - 2 tbsp
3. Onion – 1.5 – 2 cups, thinly sliced
Ginger – 1.5 tbsp, thinly sliced
Garlic – 8, chopped
Curry leaves – 2 sprigs
4. Turmeric powder – 1/2 tsp
Garam masala powder – 3/4 tsp
5. Tomato – 1 medium, chopped
6. Salt – To taste
To season
7. Coconut oil – 2 tsp
Pearl onions – 5, thinly sliced
Curry leaves – A few
To roast and grind
8. Coconut oil – 2 tsp
Grated coconut – 3/4 cup
Pearl onions – 6, thinly sliced
Curry leaves – 5 – 6
Whole pepper corns – 3/4 tsp
Coriander powder – 1.5 tbsp
Kashmiri chilly powder – 1 tbsp
Garam masala powder – 1 tsp
Heat 2 tsp oil in a cheena chatti / any pan. Add in the grated coconut, pearl onions, curry leaves and sauté until golden. Bring down the heat to low. Add whole pepper corns, coriander powder, chilly powder and garam masala powder. Saute for a minute and switch off. Set aside to cool. Grind to a very fine paste, adding little water.
Method
1.Heat 2 tbsp coconut oil in a heavy-bottomed vessel. Add onion, little salt, ginger, garlic and curry leaves. Saute until onion starts to change color. Add turmeric powder and garam masala powder. Mix well. Add chopped tomatoes and cook for a minute. Next add roasted coconut paste, 3 cups of hot water and mix well. Bring to a boil. Taste-check for salt. Add the beef cubes and cook covered for about 1 hour at medium heat stirring occasionally until the beef is done, oil separates and the gravy thickens. If the gravy is very thick, add 3/4 cup boiling water and cook covered for a few more minutes. Add a pinch of garam masala powder and taste-check for salt. Switch off.
2. Heat 2 tsp coconut oil in a small pan. Fry curry leaves and sliced pearl onions until golden. Pour over the curry. Keep covered for 10 – 15 minutes. Varutharacha beef curry goes well with appam, puttu, porotta, rice etc.
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