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Main Course

Beef Varutharachathu | Erachi Varutharachathu

A tasty dish of Malayali community. Cubed beef in fat rich spicy gravy is simply awesome. A good combination with Puttu, the thought itself brings back lots of nostalgic memories.

Ingredientsfor 4 servings

2 Lbs Beef
1 nos Onion thinly sliced, large
1 nos Tomato chopped, large
1/2 tsp Turmeric powder
Ginger garlic paste - 1 tbsp
1/2 tbsp Tomato paste
1/4 cup Coconut pieces
5 - Mint leaves Pudhina
1 small Coriander leaves
3 tbsp Oil
Salt, to taste
For Masala
2 tbsp Coriander seeds
2 tbsp Fennel seeds (Perinjeerakam)
1 tsp Whole Black Pepper
3 nos Dry red chillies (Kollamulaku)
2 nos Cardamom (Elakka)
1 inch Cinnamon (Karugapatta)
2 nos Bay leaves Vazhana ela (Karuga)
8 nos Cloves (Grambu)

Preparation

Step 1
Clean and cut the beef into 1 inch pieces.
Step 2
Heat a pressure pan on medium heat.
Step 3
Add all the spices for the masala and roast them until a nice aroma emerges.
Step 4
Make sure to watch it constantly so that it does not burn.
Step 5
Allow the spices to cool and grind it into a fine paste by adding a little water.
Step 6
Add 2 tbsp of oil in the pressure pan.
Step 7
Add the onions and sauté, till it becomes translucent.
Step 8
Add the ginger-garlic paste and cook for half a minute.
Step 9
Add the tomato paste and cook for 1 min.
Step 10
Add the ground masala, turmeric powder, chopped tomatoes and fry for another 2 minutes.
Step 11
Add the beef, mint leaves, salt and some coriander leaves along with 2 cups of water.
Step 12
Put the lid on and cook on medium heat upto 4 - 5 whistles.
Step 13
Once the pan is cooled, open the lid and let it go for some more time until the gravy thickens.
Step 14
Fry the coconut pieces in 1 tbsp of oil and add it to the beef fry.
Step 15
Garnish with coriander leaves.
Step 16
Serve while still hot with rice or chappathi.

Tip

Thin strips cook faster and develop more crispy surface area than thick cubes. Cut against the grain for tenderness.

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Main Course

Beef Varutharachathu | Erachi Varutharachathu

A tasty dish of Malayali community. Cubed beef in fat rich spicy gravy is simply awesome. A good combination with Puttu, the thought itself brings back lots of nostalgic memories.

Ingredientsfor 4 servings

2 Lbs Beef
1 nos Onion thinly sliced, large
1 nos Tomato chopped, large
1/2 tsp Turmeric powder
Ginger garlic paste - 1 tbsp
1/2 tbsp Tomato paste
1/4 cup Coconut pieces
5 - Mint leaves Pudhina
1 small Coriander leaves
3 tbsp Oil
Salt, to taste
For Masala
2 tbsp Coriander seeds
2 tbsp Fennel seeds (Perinjeerakam)
1 tsp Whole Black Pepper
3 nos Dry red chillies (Kollamulaku)
2 nos Cardamom (Elakka)
1 inch Cinnamon (Karugapatta)
2 nos Bay leaves Vazhana ela (Karuga)
8 nos Cloves (Grambu)

Preparation

Step 1
Clean and cut the beef into 1 inch pieces.
Step 2
Heat a pressure pan on medium heat.
Step 3
Add all the spices for the masala and roast them until a nice aroma emerges.
Step 4
Make sure to watch it constantly so that it does not burn.
Step 5
Allow the spices to cool and grind it into a fine paste by adding a little water.
Step 6
Add 2 tbsp of oil in the pressure pan.
Step 7
Add the onions and sauté, till it becomes translucent.
Step 8
Add the ginger-garlic paste and cook for half a minute.
Step 9
Add the tomato paste and cook for 1 min.
Step 10
Add the ground masala, turmeric powder, chopped tomatoes and fry for another 2 minutes.
Step 11
Add the beef, mint leaves, salt and some coriander leaves along with 2 cups of water.
Step 12
Put the lid on and cook on medium heat upto 4 - 5 whistles.
Step 13
Once the pan is cooled, open the lid and let it go for some more time until the gravy thickens.
Step 14
Fry the coconut pieces in 1 tbsp of oil and add it to the beef fry.
Step 15
Garnish with coriander leaves.
Step 16
Serve while still hot with rice or chappathi.