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Main Course

Nombu Kanji - Ramzan Special

Beef cooked the Kerala way — with patience, a heavy hand of spices, and enough coconut oil to make the purists happy. The meat is slow-cooked until it is tender enough to fall apart, then finished with intensity.

Ingredientsfor 1 servings

½ cup Lamb or beef — minced
2 small Broken rice — drained, soaked in water and later
½ cup Green gram — soaked in water and later drained, cheruparipppu
1 cup Vegetables — chopped
2 nos Onion thinly sliced, medium
1 nos Tomato finely chopped, medium
3 nos Green chillies – 2
Ginger garlic paste – 1 tsp
½ tsp Turmeric powder
1 tsp Chilly powder
½ tsp Cumin seeds (Jeerakam)
½ nos Coconut
1 – Cinnamon sticks (Karugapatta)
4 nos Cloves – 3 (Grambu)
Salt, to taste
Coriander leaves A little — chopped
Mint leaves A, a few
1 – Ghee/oil

Preparation

Step 1
Heat oil or ghee in a pressure cooker.
Step 2
Allow to crackle cumin seeds followed by cinnamon sticks and cloves.
Step 3
Add onion and green chillies and sautT till the onions turn light brown.
Step 4
Add the meat and sautT again till it too turns light brown.
Step 5
Add ginger-garlic paste and sautT till you get rid of the raw smell.
Step 6
Add tomato and sautT well till it gets blended well.
Step 7
Add turmeric powder and chilly powder and give it a good stir.
Step 8
Add the vegetables, Stir everything together thoroughly and sautT for a while.
Step 9
Add green gram and broken rice and Stir everything together thoroughly.
Step 10
Fry the rice and dhal for a while.
Step 11
Add about 4 cups of water and Stir everything together thoroughly again.
Step 12
Add salt and Stir everything together thoroughly.
Step 13
Pressure cook for 5 v10 minutes or till done.
Step 14
Add thick coconut milk and Stir everything together thoroughly, if more water is required.
Step 15
Serve while still hot or warm.

Tip

Pressure cooking first saves time, but do not skip the dry-roasting step after — that is where the Kerala beef fry gets its signature dark, caramelised crust.

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Main Course

Nombu Kanji - Ramzan Special

Ingredientsfor 1 servings

½ cup Lamb or beef — minced
2 small Broken rice — drained, soaked in water and later
½ cup Green gram — soaked in water and later drained, cheruparipppu
1 cup Vegetables — chopped
2 nos Onion thinly sliced, medium
1 nos Tomato finely chopped, medium
3 nos Green chillies – 2
Ginger garlic paste – 1 tsp
½ tsp Turmeric powder
1 tsp Chilly powder
½ tsp Cumin seeds (Jeerakam)
½ nos Coconut
1 – Cinnamon sticks (Karugapatta)
4 nos Cloves – 3 (Grambu)
Salt, to taste
Coriander leaves A little — chopped
Mint leaves A, a few
1 – Ghee/oil

Preparation

Step 1
Heat oil or ghee in a pressure cooker.
Step 2
Allow to crackle cumin seeds followed by cinnamon sticks and cloves.
Step 3
Add onion and green chillies and sautT till the onions turn light brown.
Step 4
Add the meat and sautT again till it too turns light brown.
Step 5
Add ginger-garlic paste and sautT till you get rid of the raw smell.
Step 6
Add tomato and sautT well till it gets blended well.
Step 7
Add turmeric powder and chilly powder and give it a good stir.
Step 8
Add the vegetables, Stir everything together thoroughly and sautT for a while.
Step 9
Add green gram and broken rice and Stir everything together thoroughly.
Step 10
Fry the rice and dhal for a while.
Step 11
Add about 4 cups of water and Stir everything together thoroughly again.
Step 12
Add salt and Stir everything together thoroughly.
Step 13
Pressure cook for 5 v10 minutes or till done.
Step 14
Add thick coconut milk and Stir everything together thoroughly, if more water is required.
Step 15
Serve while still hot or warm.

Tip

Pressure cooking first saves time, but do not skip the dry-roasting step after — that is where the Kerala beef fry gets its signature dark, caramelised crust.