Still in the hangover of
pachadi,kichadi,sambar, aviyal and all…then let’s get out of it by this ‘nadan
curry’:-).i dedicate this to all meat
lovers in Kerala.
Ingredients
1.
Beef-1kg cut into small pieces
2.
Onion-2 large ,sliced
3.
Ginger- 2tbsp julienned
4.
Garlic-2tbsp,cut lengthwise
5.
Greenchilly-3 or 4 slitted
6.
Turmeric powder-1tsp
7.
Chilly powder-3tsp
8.
Coriander powder-8tsp
9.
Garam masala-2tsp
10. Pepper powder-1 ½ tsp
11. Salt
12. Water-1/2 cup
For tempering
1.
Pearl onions-8 no cut into thin round
slices
2.
Curry leaves-a handful
3.
Mustard seeds-3/4 tsp
4.
Coconut oil-3tbsp
Method of preparation
1.
Heat a pan, reduce the flame add all
the powders(ingredients 6-10),stir continuously for 3min or till the raw smell
disappears and the powders changes its colour.take care not to burn the
powders.
2.
Take a pressure cooker, firstly add
beef,then add ingredients 2 -5,lastly add powders and salt ,mix well with your
hands so that all ingredients coat well with the meat. Add water and cook till
it is done.
3.
Heat oil in a pan, splutter mustard seeds,
when they pop up add sliced pearl onions and curry leaves. when the onion turns
brown add cooked beef along with the gravy. Cook in high flame till the gravy
dries up. then reduce the flame,stir in between and cook until it get well roasted.
Serve with rice,chappathi ,porotta,appam…
Notes: To heat the
powders it is better to use a nonstick pan. If you are using a normal pan, heat
the pan , switch off the flame then add all the powders or else the powders
tend to burn in high heat. If you want you can substitute all this powders with
about 5 tbsp of readymade meat masala,then no need to heat , directly you can
add into the meat and carry on with the remaining steps. Sometimes I do with
readymade powders but I feel it lacks the authentic flavor.
PICTORIAL
sliced onion,ginger and garlic and chilly
marinated beef
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