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Main Course

Meat Pappas

Pappaas/mappas/mappaas using coconut milk and ground spices.

Ingredientsfor 4 servings

1 kg Meat
Ginger A small piece
1 nos Onion large
6 nos Garlic pods
6 nos Green chillies
Curry leaves A, a few
Oil, to taste
1 tsp Chilly powder
1/2 tsp Turmeric powder
1/2 tsp Pepper — ground
Ginger garlic paste - 2 tsp
3 tsp Coriander powder
2 tsp Vinegar
2 tbsp Yoghurt/Curd
Salt, to taste
1 cup Coconut milk
Cinnamon (Karugapatta)
Cardamom (Elakka)
Nutmeg(Jathikka
Pepper(Kurumulaku
Fennel (Perinjeerakam)
Cloves (Grambu)
Bay leaves(Vazhana ela (Karuga)
Mustard
Bark of drumstick tree(Muringa tholi

Preparation

Step 1
Grind together all the spices and add ginger-garlic paste and grind once again with vinegar.
Step 2
Cut meat pieces as thin as 3 inches long and square shaped.
Step 3
Cook the meat with ground spices, till done.
Step 4
Warm the oil in a pan.
Step 5
Fry onions, ginger, garlic and curry leaves.
Step 6
Make wet masala out of chilly powder, turmeric, coriander powder and pepper and roast it.
Step 7
Add meat pieces and Stir everything together thoroughly.
Step 8
Add coconut milk, vinegar and salt.
Step 9
When the gravy is thick, remove from fire.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Meat Pappas

Pappaas/mappas/mappaas using coconut milk and ground spices.

Ingredientsfor 4 servings

1 kg Meat
Ginger A small piece
1 nos Onion large
6 nos Garlic pods
6 nos Green chillies
Curry leaves A, a few
Oil, to taste
1 tsp Chilly powder
1/2 tsp Turmeric powder
1/2 tsp Pepper — ground
Ginger garlic paste - 2 tsp
3 tsp Coriander powder
2 tsp Vinegar
2 tbsp Yoghurt/Curd
Salt, to taste
1 cup Coconut milk
Cinnamon (Karugapatta)
Cardamom (Elakka)
Nutmeg(Jathikka
Pepper(Kurumulaku
Fennel (Perinjeerakam)
Cloves (Grambu)
Bay leaves(Vazhana ela (Karuga)
Mustard
Bark of drumstick tree(Muringa tholi

Preparation

Step 1
Grind together all the spices and add ginger-garlic paste and grind once again with vinegar.
Step 2
Cut meat pieces as thin as 3 inches long and square shaped.
Step 3
Cook the meat with ground spices, till done.
Step 4
Warm the oil in a pan.
Step 5
Fry onions, ginger, garlic and curry leaves.
Step 6
Make wet masala out of chilly powder, turmeric, coriander powder and pepper and roast it.
Step 7
Add meat pieces and Stir everything together thoroughly.
Step 8
Add coconut milk, vinegar and salt.
Step 9
When the gravy is thick, remove from fire.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.