Ingredients
Recipe courtesy – _november_rose
- Beef (chuck roast preferred) – 1 kg, cubed
2. Coconut oil – 4 tbsp
3. Fenugreek seeds / uluva – A tiny pinch
4. Shallots / onion – 2 cup, sliced
Curry leaves – 1 sprig
5. Ginger and garlic – 2 tbsp each, crushed
Green chilies – 2, slit
6. Tomato – 1/2 small, chopped
To grind
7. Coriander seeds – 4 tbsp
Chilly powder (mildly spicy) – 1 – 1.5 tbsp
Black pepper corns – 1 tsp
Fennel seeds – 1 tsp
Green cardamom – 4
Cloves – 6
Cinnamon stick – 1/2 inch, broken
Star anise – 1 small
Mace / jathi pathri – A small piece
Method
- Grind all the ingredients numbered 7 to a powder. Add 2 – 3 tbsp water and grind to a fine paste.
2. Heat coconut oil in an uruli / cheena chatti over medium high heat. Add a tiny pinch of fenugreek seeds and stir for a few seconds. Add shallots/onion, salt and cook until shallot turns light golden. Add crushed ginger, garlic, green chilies and curry leaves. Cook for a few more minutes until onion turns golden. Add ground paste and cook for a few minutes over low heat until their raw smell disappears. Next add chopped tomato and continue to cook for a few more minutes. Add beef pieces, salt and mix well. Add 2 cups of hot water. Mix well. Bring to a boil. Cover and cook for 45 minutes – 1 hour over low heat until beef pieces are completely cooked and gravy thickens. Add a few curry leaves. Switch off. Serve with appam, porotta, idiyappam, chapathi, pathiri or rice.
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Thattukada Style Beef Curry is a post by Yummy O Yummy