Varutharacha Beef Roast Recipe
Ingredients (Serves 4-5)
1. Beef – 3/4 kg, cut into small cubes
2. Coconut oil – 2- 3 tbsp
3. Onion – 2 cups, thinly sliced
Ginger – 1.5 – 2 tbsp, crushed or thinly sliced
Garlic – 2 tbsp, crushed
Green chilies – 2, slit
Curry leaves – 2 sprigs
4. Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 1 tbsp
Regular chilly powder – 1 tsp
Coriander powder – 1 tbsp
Meat masala powder – 1 tbsp (I used Eastern meat masala powder)
5. Thenga kothi/ sliced coconut – 1/3 cup
6. Garam masala powder – 3/4 tsp
7. Salt – To taste
To roast and grind
8. Coconut oil – 2 tsp
Grated coconut – 3/4 cup
Curry leaves 6 – 8
Heat 2 tsp oil in a cheena chatti / any pan. Add in the grated coconut and saute until light golden. Add curry leaves and saute until golden brown. Switch off. Set aside to cool. Grind to a very fine paste, without adding water.
Method
1.Heat 2 – 3 tbsp coconut oil in a heavy-bottomed vessel. Add onion, little salt, crushed ginger, garlic, green chilies and curry leaves. Saute until onion starts to change color. Add turmeric powder, kashmiri chilly powder, chilly powder, coriander powder and meat masala powder. Mix well.Cook over low heat for a few minutes until the raw smell of spice powders disappears completely. Add the beef cubes and mix well. Add 1 cup hot water and mix well. Bring to a boil. Cook covered for about 45 minutes – 1 hr over medium-low heat, stirring occasionally until the beef is almost done. Add roasted coconut paste and mix well. Add 1/2 cup hot water, if gravy is very thick. Cover and cook until beef is completely done and oil separates and the gravy thickens. Add 1/2 tsp garam masala powder and taste-check for salt. Switch off. It goes well with appam, porotta, idiyappam, plain rice etc.
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