This is a recipe from my grandmother! My mother introduced vinegar to this recipe and I brought in my own improvisation by adding an onion :)
Preparation time - 10 minutes
Cooking time - 45 minutes
Ingredients :
Beef - 1/2 kg
Turmeric powder- 1/4 tsp
Red chilli powder - 1 tbsp
Black Pepper powder - 1/4 tsp
Coriander powder - 1 1/2 - 2 tbsp
Garam masala - 1 tsp
Onion - 1 big, finely chopped
Ginger -1 tbsp
Garlic - 1/2 - 3/4 tbsp
Curry leaves - 2-3 sprigs
Salt - to taste
Coconut - 1/4 cup, cut into chunks
Fennel seeds - 1 tsp
Shallots - 3/4 cup
Vinegar- 1 tsp
Green chilli - 2, slit and de-seeded
Coconut oil - 3 tbsp
Method :
1. In a bowl, marinate the beef along with turmeric powder, red chilli powder, black pepper powder, coriander powder, garam masala and salt for 3-4 hours.
2. Clean and slice the shallots. Chop the onion. Keep aside
3. Cut coconut into small and thin chunks,
4. In a kadai, heat 1/2 tbps of coconut oil and fry the coconut pieces till they turn light brown. Keep aside.
5. In a pressure cooker, heat 2 tbsp of coconut oil. Add fennel seeds, When they splutter, add a sprig of curry leaves, shallots, slit green chillies, fried coconut pieces and mix well. Saute for 5-7 minutes.
6. Now add vinegar and 3/4 cup of water. Mix well and close the pressure cooker.
7. Cook for 5 whistles on high flame and then simmer and cook for 25 minutes.
8. Once the pressure is fully released, open the cooker. If the meat is not dry, continue to cook on high heat till the water evaporates.
9. In a kadai, heat 1/2 tbsp of coconut oil. Add the chopped onion and the remaining curry leaves. Saute till the curry leaves are fried and onion has turned brown. Add 3/4 of this to the meat and mix well. Cook for 2-3 minutes. Remove from heat.
10. Transfer to a serving bowl and garnish with the remaining browned onions and fried curry leaves.
Preparation time - 10 minutes
Cooking time - 45 minutes
Beef - 1/2 kg
Turmeric powder- 1/4 tsp
Red chilli powder - 1 tbsp
Black Pepper powder - 1/4 tsp
Coriander powder - 1 1/2 - 2 tbsp
Garam masala - 1 tsp
Onion - 1 big, finely chopped
Ginger -1 tbsp
Garlic - 1/2 - 3/4 tbsp
Curry leaves - 2-3 sprigs
Salt - to taste
Coconut - 1/4 cup, cut into chunks
Fennel seeds - 1 tsp
Shallots - 3/4 cup
Vinegar- 1 tsp
Green chilli - 2, slit and de-seeded
Coconut oil - 3 tbsp
Method :
1. In a bowl, marinate the beef along with turmeric powder, red chilli powder, black pepper powder, coriander powder, garam masala and salt for 3-4 hours.
2. Clean and slice the shallots. Chop the onion. Keep aside
3. Cut coconut into small and thin chunks,
4. In a kadai, heat 1/2 tbps of coconut oil and fry the coconut pieces till they turn light brown. Keep aside.
5. In a pressure cooker, heat 2 tbsp of coconut oil. Add fennel seeds, When they splutter, add a sprig of curry leaves, shallots, slit green chillies, fried coconut pieces and mix well. Saute for 5-7 minutes.
6. Now add vinegar and 3/4 cup of water. Mix well and close the pressure cooker.
7. Cook for 5 whistles on high flame and then simmer and cook for 25 minutes.
8. Once the pressure is fully released, open the cooker. If the meat is not dry, continue to cook on high heat till the water evaporates.
9. In a kadai, heat 1/2 tbsp of coconut oil. Add the chopped onion and the remaining curry leaves. Saute till the curry leaves are fried and onion has turned brown. Add 3/4 of this to the meat and mix well. Cook for 2-3 minutes. Remove from heat.
10. Transfer to a serving bowl and garnish with the remaining browned onions and fried curry leaves.
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