Ingredients (Serves 6)
1. Beef – 1/2 kg, cubed
2. Coconut oil – 1 – 1.5 tbsp
3. Onion – 3/4 cup, thinly sliced
Shallots – 1/4 cup, sliced
4. Ginger – 2 – 2.5 tsp, chopped
Garlic – 2 – 2.5 tsp, chopped
Curry leaves – 1 sprig
5. Turmeric powder – 1/4 tsp
Pepper powder – 1/8 tsp
Garam masala powder – 3/4 tsp
6. Salt – To taste
7. Water – 1 cup + 1/2 – 1 cup
8. Plantain – 1 medium-large, cut into pieces
To roast and grind
9. Grated coconut – 1/2 – 3/4 cup
Shallots – 2 – 3 halved
Curry leaves – A few
Turmeric powder – 1/2 tsp
Kashmiri chilly powder (good quality) – 1 tbsp
Coriander powder – 2tsp
Method
1. Heat 1 – 2 tsp coconut oil in a pan and add grated coconut, halved shallots and curry leaves. Fry until the coconut turns reddish. Bring down the heat to low. Add turmeric powder, kashmiri chilly powder and coriander powder. Stir for a minute over low heat until their raw smell disappears. Switch off and set aside. Cool down. Grind to a very fine paste. Add a little water or oil, if required.
2. Heat 1 tbsp coconut oil in a kadai or pressure cooker over medium heat. Add onion, shallots, little salt and cook for a few minutes. Add ginger, garlic and curry leaves. Saute for 5 – 6 minutes until onion begins to change color. Add beef pieces and mix well. Cook for 5 – 6 minutes adding little salt. Next add 1 cup hot water and cook covered for about 30 – 40 minutes until 80 % done. Make sure you stir it in between and add more water, if required. (You can pressure cook for 3 – 4 whistles instead). Add plantain pieces, roasted coconut paste, 3/4 cup hot water and salt, if required. Bring to a boil. Cook covered for 10 – 15 minutes until beef and plantain pieces are completely done and gravy is thick. Add 3/4 tsp garam masala powder and a few curry leaves. Mix well. Taste-check for salt. Switch off. Serve after 30 minutes.
Angamali Style Beef Kaya Varutharachathu is a post by Yummy O Yummy