AuthorChef Soju PhilipIrachi Thoran- A meat delicacy which I tasted from one of the small food at joint at Uchakkada,near Trivandrum become one of my favorite beef dish. Tender meat cooked with crushed coconut and spices, Generous with crushed chilli and fennel, this semi dry dish was treat at first sight. Well goes with local Kerala Paratha or with the meals. I had tasted thoran made out of other non veg items such as chicken, squid or prawns in this locality but beef was used in this preparation was rare and unique. Flavored with a special leaf locally known as Rambha leaf the beef dish has a unique taste which will capture any hearts.
Clean and wash the meat, drain. Mix the meat with ginger, garlic, curry leaves, chilli powder, turmeric, coriander powder, salt and cook till it tender.
Crush nicely the grated coconut, red chilli, garlic and curry leaf.
Heat coconut oil, splutter mustard seeds, curry leaves, green chilli and add sliced shallots. fry well. Add turmeric, Chilli powder and the crush ground coconut, stir well and add the cooked meat. Cover and cook till the meat and masalas has cooked well. Stir fry till the liquid has dried and the meat is tender. Check the seasoning,sprinkle with fennel powder and garam masala and remove from fire.
Serve hot with the favorite Kerala Paratha.
Ingredients
Directions
Clean and wash the meat, drain. Mix the meat with ginger, garlic, curry leaves, chilli powder, turmeric, coriander powder, salt and cook till it tender.
Crush nicely the grated coconut, red chilli, garlic and curry leaf.
Heat coconut oil, splutter mustard seeds, curry leaves, green chilli and add sliced shallots. fry well. Add turmeric, Chilli powder and the crush ground coconut, stir well and add the cooked meat. Cover and cook till the meat and masalas has cooked well. Stir fry till the liquid has dried and the meat is tender. Check the seasoning,sprinkle with fennel powder and garam masala and remove from fire.
Serve hot with the favorite Kerala Paratha.
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