AuthorChef Soju PhilipIrachi Kurumulaku fry- Tender beef cooked with shallots, ginger, curry leaves and a roasted black pepper and other spices will leave a hot and pungent delicacy which well goes with any meals or breads. Beef is the favorite meat among the Keralites and the various preparations with the meat is very common. It can be used as a starter as well and can goes with drinks. The toddy shops of Kerala is famous for this types of fiery hot dishes. This recipe is collected from the Central Travancore region of Kerala where the population is majority of Syrian Christians.
Clean, cut the meat into small cubes, wash and drain well.
Dry roast all the ingredients listed except salt in a hot pan till the aroma arises. Grind to a coarse powder. Marinate the beef with half of this powder, salt and vinegar and keep aside for 2 hours.
Peel the onions and slice. peel the shallots, peel the ginger and cut into julienne.
Put the marinated meat in a pot and cook covered in slow flame till it done with 1 cup of water. Pressure cooker can also be used as an alternative to reduce the cooking time.
Heat coconut oil in a pan, splutter mustard, curry leaves, saute ginger, green chilli , sliced onions and whole shallots to a golden brown color. Add turmeric and rest of the spices , fry it for a while and add the cooked beef along with the liquid. Stir fry gently till the beef has reduced and coated well with the masala. Check the salt and remove from the fire.
Serve hot with Kerala Paratha.
Ingredients
Directions
Clean, cut the meat into small cubes, wash and drain well.
Dry roast all the ingredients listed except salt in a hot pan till the aroma arises. Grind to a coarse powder. Marinate the beef with half of this powder, salt and vinegar and keep aside for 2 hours.
Peel the onions and slice. peel the shallots, peel the ginger and cut into julienne.
Put the marinated meat in a pot and cook covered in slow flame till it done with 1 cup of water. Pressure cooker can also be used as an alternative to reduce the cooking time.
Heat coconut oil in a pan, splutter mustard, curry leaves, saute ginger, green chilli , sliced onions and whole shallots to a golden brown color. Add turmeric and rest of the spices , fry it for a while and add the cooked beef along with the liquid. Stir fry gently till the beef has reduced and coated well with the masala. Check the salt and remove from the fire.
Serve hot with Kerala Paratha.
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