Google+ Spices in the Cookie Jar: Kerala Beef Fry/ Nadan Erachi Varattiyathu


Wednesday, June 4, 2014

Kerala Beef Fry/ Nadan Erachi Varattiyathu

Beef - 1.3 kg (chuck steak)
Ginger 2" long piece
Garlic 10 cloves
Vinegar 1 tsp
Coriander leaves & mint leaves - handful chopped
Onion - 1/2 sliced
Small onion - 6 sliced
Green chilly - 3 slit
Salt as required. 

Dry roast:
Coriander pdr 2 tbsp
Chilly pdr 1 tbsp
Kashmiri chilly pdr 1 tbsp
Fennel 1/2 tsp
Turmeric 1/2 tsp
Pepper pdr 1 tsp

For tempering:
Coconut oil
Coconut slices - 1/4 cup
Onion - 1 med sliced
Shallots - sliced 1 cup
Green chilly - 4 slit 
Curry leaves - a sprig 
Garam masala - 1/2 tsp

Mix all the ingredients and pressure cook for 2 whistles.
Let it stand till all the pressure escapes.
Open the lid and check if the meat is cooked, if not cover and cook again. 
Once the meat is cooked, heat a pan and tip the beef in. 
Cook till all the water evaporates on high heat. 
Stir every few seconds so it doesn't get stuck to the bottom.
In the meantime heat oil in another pan and fry coconut slices till golden.
Tip all the other ingredients except garam masala and sauté till colour starts changing to brown.
Add the garam masala and combine. Mix it into the beef and stir till everything comes together.
Let it fry till the beef is dry on low flame.