Recipe courtesy – here
- Beef (chuck roast preferred)- 3/4 – 1 kg, cubed
Turmeric powder – 1/2 tsp (optional)
Pepper powder – 1/4 tsp (optional)
Salt – As required
Water – 2 – 3 tbsp
2. Coconut oil – 3 tbsp
Thenga kothu / sliced coconut – 3 – 4 tbsp
Shallots / kunjulli (preferred) or medium-sized onion – 1.5 cup, thinly sliced
Curry leaves – 1 sprig
Crushed red chilly flakes – 4 – 5 tsp or as required
- Cook beef along with remaining ingredients numbered 1 for 3 – 4 whistles or until done (do not overcook).
- Heat coconut oil in a pan over medium high heat. Add thenga kothu and curry leaves. Cook for a minute. Add sliced shallots / onion, little salt and saute until light golden. Add crushed chilly flakes and cook for a minute. Next add cooked beef along with stock. Mix well. Bring to a boil. Cover and cook until moisture is mostly evaporated, over medium-low heat. Open the lid, add few curry leaves and cook over medium-high until roasted well. Add coconut oil, if required. Check for salt. Switch off the flame. Serve with porotta/ rice/ chapathi etc.