Ingredients(Serves 5 - 6):
Tapioca / Yuca -- 1 kg
Beef -- 1 kg
Vinegar -- 2 tbsp
Onion -- 2 large, approximately 5 - 6 cups, chopped
Ginger -- 1½ inch
Garlic -- 8 - 10 cloves
Turmeric powder -- 1 tsp
Chilly powder -- 4 tsp
Coriander powder -- 4 tsp
Garam masala powder -- 1 tsp
Black Pepper powder -- 1 tsp
Shredded Coconut -- 2 cup
Shallots -- 5 - 6
Mustard seeds -- ½ tsp
Dry red chilies -- 2, broken
Curry leaves -- 1 sprig
Salt -- To taste
Oil -- 1 - 2 tbsp, preferably coconut oil
Preparation:
Clean and cut the beef into medium size pieces.In a big pressure cooker, add the beef, vinegar, sliced onions, crushed ginger and garlic,½ tsp turmeric powder, 3 tsp chilly powder, 3 tsp coriander powder, garam masala, black pepper powder and salt. Mix well and keep aside for 15 mins. Cook for 2 - 3 whistles until the beef is done.Skin off, clean and cut the tapioca into medium size pieces. Boil water(around 2 quart) in a large vessel. Add required amount of salt and ½ tsp of turmeric powder. Add the tapioca and let it cook on a medium flame. Once cooked, drain the excess water, slightly mash it and keep aside.
In another pan, add the shredded coconut and the remaining chilly powder and coriander powder. Fry until the coconut turns golden brown. Let it cool and grind into a fine paste.Mix the mashed tapioca to the cooked beef and mix well. Add the ground coconut paste and mix.Heat oil in a small pan. Splutter mustard seeds and add the chopped thinly sliced shallots and curry leaves. Pour over the prepared curry and mix well.Garnish with chopped onions or you can also reserve 2 tbsp of fried coconut to garnish.Serve hot.
Recipe Courtesy: Bincy Sathish from Dhwani
No comments:
Post a Comment