AuthorChef Soju PhilipIrachi Varattiyathu-Tender beef cooked with shallots, ginger, curry leaves, chilli and coastal spices is well goes with Kerala paratha or rice.
Beef is the favorite meat among the Syrian christian community. Kuttanad is an agrarian village which is famous for its paddy fields, canals, backwaters and fiery toddyshop delicacies. This recipe has been culled out from Kainakari village of Kuttanad. I had traveled extensively through this region for years as part of the field research of my first cookbook-Recipes on Ripples.In Kerala Beef and Paratha ( we normally call it as Borotta) are a common man's staple food even after long adversaries against it. Every eateries in the state offers the best beef and paratha as they can. when we were children we always craved for this combination, as it was not available every where as its today. Those day's Parathas were tastes better than today definitely. I still remember the taste of Borotta and beef which was served in couple of hotels (Imbala hotel etc) at Kadampanad town.
Wash and trim the beef, cut into cubes,wash well and drain. Peel the shallots, ginger and garlic. Crush all together along with curry leaves and green chilli. Marinate the beef with the crushed masala, all powdered spices, vinegar and salt and keep it for one hour.
For the masala- Peel and slice onions and shallots, chop tomatoes, cut green chillies into two.
Put everything together in a pot, pour one cup of water and cook on a slow fire till it done. Or use pressure cooker and cook nearly for 20-25 min. remove.
Heat oil in a kadai, splutter mustard, curry leaves, ginger and green chilli. Add the sliced onions, shallots and fry till it golden brown color. Add turmeric, saute for a while and add the rest of masala and fry for a minute. Make sure the masala won’t burn. Add chopped tomatoes and fry well. Add the cooked beef into this along with the liquid and stir fry well till it combined well. Add the diced tomatoes and roast well till the beef is completely tender and the gravy is reduced to thick. Remove from the fire and garnish with curry leaves and serve hot with Kerala paratha.
Ingredients
Directions
Wash and trim the beef, cut into cubes,wash well and drain. Peel the shallots, ginger and garlic. Crush all together along with curry leaves and green chilli. Marinate the beef with the crushed masala, all powdered spices, vinegar and salt and keep it for one hour.
For the masala- Peel and slice onions and shallots, chop tomatoes, cut green chillies into two.
Put everything together in a pot, pour one cup of water and cook on a slow fire till it done. Or use pressure cooker and cook nearly for 20-25 min. remove.
Heat oil in a kadai, splutter mustard, curry leaves, ginger and green chilli. Add the sliced onions, shallots and fry till it golden brown color. Add turmeric, saute for a while and add the rest of masala and fry for a minute. Make sure the masala won’t burn. Add chopped tomatoes and fry well. Add the cooked beef into this along with the liquid and stir fry well till it combined well. Add the diced tomatoes and roast well till the beef is completely tender and the gravy is reduced to thick. Remove from the fire and garnish with curry leaves and serve hot with Kerala paratha.
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