Beef Kondattam

Ingredients (Serves 3 – 4)

Recipe courtesy – Food Hunter Sabu

1. Beef – 1/2 kg, cubed

Turmeric powder- 1/4 tsp

Pepper powder – 1/4 tsp

Salt – As required

2. Ginger-garlic paste – 1.5 tsp

Turmeric powder – 1/2 tsp

Kashmiri chili powder – 3/4 tsp

Coriander powder – 1/2 tsp

Pepper powder – 1/4 tsp

Vinegar – 1/2 tsp

Garam masala powder – 1/4 tsp

Corn flour – 1.5 tbsp

All purpose flour / maida – 1.5 tbsp

Egg, beaten – 1/2 egg

Salt – To taste

3. Oil – To deep-fry

4. Curry leaves – 1 sprig

Broken dried red chilies – 3, broken

5. Onion – 1 medium, sliced and halved

Garlic and ginger – 1.5 tsp, chopped

Green chilies – 2, diagonally sliced

6. Kashmiri chili powder – 1 tsp

Crushed dried red chilies – 3/4 tsp

Kondattam mulaku / curd chilly – 1 – 2, crushed with fingers (Optional)

7. Soy sauce – 3/4 tsp

Tomato ketchup – 2 tbsp

8. Beef stock – 1/4 cup

9. Roasted cashews – 8 – 10

10. Lemon juice – 1 – 1.5 tsp

11. Coriander leaves/cilantro, chopped – 2 tbsp

Method

1. Combine beef cubes with turmeric powder, pepper powder, 1 – 2 tbsp water and salt. Pressure cook for 4 – 5 whistles until cooked through (do not overcook). Reserve the beef stock to use later.

2. Cut the beef into small cubes.

3. Combine the beef cubes with all the ingredients numbered 2. Heat oil over medium-high heat. Deep-fry the marinated beef cubes in 2 – 3 batches  over medium heat for 4 – 5 minutes until browned.  Transfer to a paper towel. Set aside until ready to use.

4. Heat 1 tbsp oil and add curry leaves and broken dried red chilies.  Add onion, ginger, garlic and green chilies. Saute until onion turns soft. Add crushed red chilies, crushed kondattam mulaku, 1 tsp kashmiri  chilli powder. Saute until the raw smell of chili powder is gone. Add soy sauce, tomato ketchup and mix well. Add 1/4 cup beef stock that you reserved and bring to a boil. Add fried beef cubes, roasted cashews and mix well. Cook for a minute. Add lemon juice and cilantro. Check for salt. Add a pinch of pepper powder, if needed. Mix well. Let rest for 15 minutes for the flavors to mingle. Serve with porotta / ghee rice.