Beef Pickle

Ingredientsfor 10 servings

• 21/2 kg Tender beef cut in small pieces
• 1 tsp Ginger — finely chopped
• Salt, to taste
• Oil — for frying
• 1/2 cup Gingelly oil
• 1 tsp Mustard seeds
• 1/2 tsp Turmeric powder
• 2 cup Onions — finely chopped
• 12 nos Cloves (Grambu)
• 6 nos Cinnamon (Karugapatta)
• 6 nos Cardamom (Elakka)
• 1/2 kg Tomato
• Vinegar, to taste
• 1/4 cup Garlic pods
• 1 tbsp Ginger slices
• 1/2 tsp Sugar
• 3 tbsp Chilly powder
• 1/2 tsp Ginger fine pieces
• 6 nos Garlic pods
• 1 tsp Mustard seeds
• 1/2 tsp Fenugreek (Uluva)
• 1/4 tsp Cumin seeds (Jeerakam)

Preparation

1. Step 1

   Cook meat along with 2 tbsp of vinegar, ginger and salt, until well done and dry.

2. Step 2

   Heat sufficent refined oil in a pan.

3. Step 3

   Fry the meat, small lots at a time.

4. Step 4

   Do not allow the meat to harden.

5. Step 5

   Grind together chilly powder, ginger pieces, garlic, mustard seeds, fenugreek seeds and cumin seeds with cold boiled water.

6. Step 6

   Heat the remaining oil and the gingelly oil.

7. Step 7

   Let the mustard seeds crackle.

8. Step 8

   Fry turmeric powder and onion, till it becomes crisp.

9. Step 9

   Remove and drain.

10. Step 10

    Cook the spices followed by tomato.

11. Step 11

    Keep stirring, till the oil separates.

12. Step 12

    Add the ground masala paste and sauté.

13. Step 13

    When masala is nicely fried, add vinegar, salt and 1 cup of boiling water and Bring to a gentle boil.

14. Step 14

    Add the fried meat, ginger and garlic to the boiling gravy.

15. Step 15

    Mix sugar in 2 tbsp of vinegar and add to the pickle.

16. Step 16

    Allow it to boil again for one more time.

17. Step 17

    Remove from fire.

18. Step 18

    Cool and bottle it.