Total cooking time – 1 hour


Bowl -1 Roast and Grind

Dried red chili – 15 OR Chili powder 2 table spoon

Coriander seeds – 4 table spoon OR Coriander powder – 2.5 table spoon

Black Pepper corns – 1 tea spoon

[Cinnamon – 2 small stick,Cardamom – 5,Cloves – 6,Star anise – 2,Bay leaves – 1

Fennel seeds – 1/2 tea spoon] Or garam masala – 1-1.5 tea spoon

Turmeric powder – 1/2 tea spoon

To pressure cook

Beef – 1 kg

Masala powder – half of the recipe above

To roast

Shallots chopped – 1 cup

Garlic chopped – 4-5 cloves

Ginger chopped – a small piece

Green chili chopped – 3

Coconut cuts ( Thenga kothu) – 1/4 cup

Salt to taste

Curry Leaves



Heat a small pan and add all the ingredients in the section to make meat masala powder,except turmeric powder.Dry roast it for 4-5 minutes on a medium steady flame , until aromatic and brown.Switch off the heat and add turmeric powder. Grind it to a coarse powder in a coffee grinder. This will give you about 5-6 table spoon of meat masala.Clean and cut the beef into medium cubes and marinate it with half of the prepared masala powder(around 2.5-3 table spoon),salt to taste and curry leaves. Pressure cook it for 3-4 whistles.

Heat oil in a heavy bottomed cooking pan and add curry leaves and coconut cuts.Fry for 3-4 minutes and add onion. Saute for 7-8 minutes; add crushed ginger,garlic and green chilies.Saute till they start to turn brown. Add the remaining masala powder and fry for a minute or two. Add the cooked beef along with cooking liquid if any and simmer until it is dry.Turn the flame to medium and saute,stirring often and scrape the bottom of the pan to prevent from sticking,until it turns dark and dry. Serve warm

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