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Main Course

Beef Varattiyathu

A signature dish of Malayalee population. Cubed red meat is slow roasted with essential spices and the flavor is indeed awesome. Beef Varattiyathu blends well with chappathy, porotta and rice dishes as well.

Ingredientsfor 4 servings

500 g Beef
2 nos Onion big
1 tsp Ginger — crushed
1 tsp Garlic — crushed
1 nos Tomato big
2 Stem Curry leaves
2 nos Green Chillies
1 tsp Fennel seeds (Perinjeerakam)
1/4 tsp Fenugreek (Uluva)
1/4 tsp Turmeric powder
3 tsp Coriander powder
1/2 tsp Chilly powder
2 tsp Meat Masala
1/2 tsp Garam masala powder
Coconut Oil
Salt, to taste
Coriander leaves

Preparation

Step 1
Cut beef into small pieces.
Step 2
Boil half glass of water in cooker and add beef, salt and a pinch each of turmeric and garam masala powders and Stir everything together thoroughly. Close the lid and cook for 4 to 5 whistles. Beef cooking time may very based on the meat quality. Do not over cook the meat.
Step 3
Heat 2 tbsp of coconut oil in a kadai or a pan.
Step 4
Add fenugreek seeds and then sliced onion.
Step 5
Add salt, cover and let simmer.
Step 6
)When the onions are tender, add torn curry leaves, slit chillies, ginger and garlic and sauté` for about 3 minutes.
Step 7
Add chopped tomato. Let simmer, till the oil is separated.
Step 8
Add all the powders and fennels.
Step 9
Sauté, till it emits the aroma of getting roasted.
Step 10
Add the beef pieces to this masala. :- Keep the stock. You may need it.
Step 11
Mix the meat and masala well.
Step 12
Add a bit stock, if the masala is too dry to be mixed. Add 2 more tbsp of oil and sauté. :- The longer you fry it, the lesser it stays on your dining table !

Tip

Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.

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Main Course

Beef Varattiyathu

Ingredientsfor 4 servings

500 g Beef
2 nos Onion big
1 tsp Ginger — crushed
1 tsp Garlic — crushed
1 nos Tomato big
2 Stem Curry leaves
2 nos Green Chillies
1 tsp Fennel seeds (Perinjeerakam)
1/4 tsp Fenugreek (Uluva)
1/4 tsp Turmeric powder
3 tsp Coriander powder
1/2 tsp Chilly powder
2 tsp Meat Masala
1/2 tsp Garam masala powder
Coconut Oil
Salt, to taste
Coriander leaves

Preparation

Step 1
Cut beef into small pieces.
Step 2
Boil half glass of water in cooker and add beef, salt and a pinch each of turmeric and garam masala powders and Stir everything together thoroughly. Close the lid and cook for 4 to 5 whistles. Beef cooking time may very based on the meat quality. Do not over cook the meat.
Step 3
Heat 2 tbsp of coconut oil in a kadai or a pan.
Step 4
Add fenugreek seeds and then sliced onion.
Step 5
Add salt, cover and let simmer.
Step 6
)When the onions are tender, add torn curry leaves, slit chillies, ginger and garlic and sauté` for about 3 minutes.
Step 7
Add chopped tomato. Let simmer, till the oil is separated.
Step 8
Add all the powders and fennels.
Step 9
Sauté, till it emits the aroma of getting roasted.
Step 10
Add the beef pieces to this masala. :- Keep the stock. You may need it.
Step 11
Mix the meat and masala well.
Step 12
Add a bit stock, if the masala is too dry to be mixed. Add 2 more tbsp of oil and sauté. :- The longer you fry it, the lesser it stays on your dining table !