Kuttanad is a region covering the Allapuzha, Pathanamthitta and Kottayam districts in the state of Kerala. According to some legends, this geographical region was earlier known as 'Chuttanad' meaning 'burnt land' which over period became Kuttanad. Kuttanad is in turn part of the erstwhile central Travancore province which is a meat lover's delight with its yummy beef, mutton,pork and chicken dishes!
This is one of the delicious recipes from Kuttanad. I intend to share more in my later posts:)
Ingredients:
Beef: 1 kg
Shallots: 1 cup, finely chopped
Green chillies: 4 slit
Ginger paste: 2 tbsp
Garlic paste: 1 tbsp
Blcak pepper powder: 1 tbsp
Coconut: 1/4 cup, small chunks
Curry leaves: 2 sprigs
Coconut oil: 2 tbsp
For the Masala:
Shallots: 1 cup
Green chillies: 3
Ginger paste: 1 and 1/4 tbsp
Garlic paste: 1 tbsp
Coriander powder: 2 tbsp
Red chilli powder: 1 tbsp
Turmeric powder: 1 tsp
Cumin powder: 1/2 tbsp
Garam masala powder: 1 tbsp
Vinegar: 1 tbsp
Curry leaves: 1 sprig
Salt to taste
Coconut oil: 2 tbsp
Method:
1. Wash the beef pieces well with salt. Drain and keep aside.
2. Heat oil in a kadai, add the shallots and saute till golden brown in color. Add green chillies, ginger- garlic paste, turmeric.coriander,cumin and red chilli powders and salt, saute for 4-5 minutes. Add the garam masala and curry leaves and saute for 3-4 minutes.
3. When the oil starts to bubble from the sides, put of the gas, pour the vinegar and keep aside to cool. When cool blend them all to a fine paste.
4. In a heavy bottomed cooker, heat oil add the ground masala and saute for 3 minutes. Add the beef pieces and mix well till all the pieces are well coated with the masala. Add water got from cleaning the mixer jar and close the cooker, cook on high flame for 5 whistles and on slow flame for 20 minutes.
5. Heat oil in a heavy bottomed pan, add the coconut pieces, when they change color, add the curry leaves, stir for a minute.
6. Add the slit green chillies, ginger- garlic paste and saute well on high flame for 3-4 minutes.
7. Add the cooked beef and mix well, keep stirring on and off for 5 minutes. The oil starts to float and the beef is well roasted in the masala.
8. Add 1 tbsp pepper powder and a sprig of curry leaves and close and cook on slow flame for 5 minutes. Put off the fire.
9. Transfer to a serving dish and serve hot with red boiled rice or chapatis.
This is one of the delicious recipes from Kuttanad. I intend to share more in my later posts:)
Beef: 1 kg
Shallots: 1 cup, finely chopped
Green chillies: 4 slit
Ginger paste: 2 tbsp
Garlic paste: 1 tbsp
Blcak pepper powder: 1 tbsp
Coconut: 1/4 cup, small chunks
Curry leaves: 2 sprigs
Coconut oil: 2 tbsp
For the Masala:
Shallots: 1 cup
Green chillies: 3
Ginger paste: 1 and 1/4 tbsp
Garlic paste: 1 tbsp
Coriander powder: 2 tbsp
Red chilli powder: 1 tbsp
Turmeric powder: 1 tsp
Cumin powder: 1/2 tbsp
Garam masala powder: 1 tbsp
Vinegar: 1 tbsp
Curry leaves: 1 sprig
Salt to taste
Coconut oil: 2 tbsp
Method:
1. Wash the beef pieces well with salt. Drain and keep aside.
2. Heat oil in a kadai, add the shallots and saute till golden brown in color. Add green chillies, ginger- garlic paste, turmeric.coriander,cumin and red chilli powders and salt, saute for 4-5 minutes. Add the garam masala and curry leaves and saute for 3-4 minutes.
3. When the oil starts to bubble from the sides, put of the gas, pour the vinegar and keep aside to cool. When cool blend them all to a fine paste.
4. In a heavy bottomed cooker, heat oil add the ground masala and saute for 3 minutes. Add the beef pieces and mix well till all the pieces are well coated with the masala. Add water got from cleaning the mixer jar and close the cooker, cook on high flame for 5 whistles and on slow flame for 20 minutes.
5. Heat oil in a heavy bottomed pan, add the coconut pieces, when they change color, add the curry leaves, stir for a minute.
6. Add the slit green chillies, ginger- garlic paste and saute well on high flame for 3-4 minutes.
7. Add the cooked beef and mix well, keep stirring on and off for 5 minutes. The oil starts to float and the beef is well roasted in the masala.
8. Add 1 tbsp pepper powder and a sprig of curry leaves and close and cook on slow flame for 5 minutes. Put off the fire.
9. Transfer to a serving dish and serve hot with red boiled rice or chapatis.
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