Ingredients (Serves 5 – 6)
Recipe Courtesy – Fathima Shameel
- Beef – 600 gm, cubed
Shallots / kunjulli – 1 cup, sliced
Ginger, crushed – 1 tbsp
Garlic – 1.5 tbsp, crushed
Tomato – 1 small, sliced
Green chilies – 2, diagonally sliced
Fenugreek seeds / uluva – A tiny pinch
Turmeric powder – 1/2 tsp
Pepper powder 1/2 tsp
Garam masala powder – 1 – 1.5 tsp
Coconut oil – 1.5 tsp
Salt – As required
Cilantro / coriander leaves – 1.5 tbsp, chopped
Mint leaves – 3, chopped
2. Grated coconut – 1/2 – 3/4cup
Curry leaves – 8- 10
3. Coriander powder – 1 tbsp
Chili powder – 1 tsp
4. Garam masala powder – 1/4 tsp
5. Coconut oil – 2 tsp
Shallots – 2 tbsp, sliced
Curry leaves – A few
6. Cilantro and mint leaves – 1 tbsp, sliced
7. Salt – As required
Method
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- Add all the ingredients numbered 1 in a pressure cooker. Combine well with your fingers. Set aside for 15 minutes.
- Add 1/2 cup water and mix well. Pressure cook for 4 – 6 whistles till beef pieces turn soft.
3. Meanwhile roast grated coconut and curry leaves in a kadai till browned (take care not to burn it), stirring continuously. Bring down the flame to low (switch off the flame, if the kadai is very hot). Add coriander powder and chili powder. Cook for a minute until their raw smell completely disappears. Set aside to cool completely. Grind in the small jar of a blender to a fine paste (do not add water to grind, you can add 1 – 2 tsp oil instead).
4. Open the cooker after 15 minutes. Add the roasted coconut paste and cook for 4 – 5 minutes over low heat. Add garam masala powder and mix well. Switch off the flame.
5. Heat coconut oil in a small kadai over medium-high heat. Add shallots and fry till golden. Add curry leaves and stir for a few seconds. Pour this over the curry. Mix well. Keep covered for 15 minutes. Serve with ghee rice/pathiri/idiyappam/chapathi/porotta etc.
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