Ingredients (Serves 2 - 3)
1. Beef - 400 gm, cubed
Ginger - 2 tsp, chopped
Garlic - 2 tsp, chopped
Turmeric powder - 1/4 tsp
Ground masala powder - 2 tsp (Recipe below)
Salt - To taste
2. Onion - 1 medium, sliced
Coconut tidbits - 1/4 - 1/2 cup
Ginger - 2 tsp, finely chopped
Garlic - 2 tsp, finely chopped
Green chilies - 2, slit
Curry leaves - 3 sprigs
Turmeric powder - 1/4 tsp
Masala powder - 3 - 4 tsp (Recipe below)
Coconut oil - 1.5 tbsp
Salt - To taste
To roast and grind (Masala Powder Recipe - Adapted from Live to Eat)
3. Coriander seeds - 1 tbsp
Dry red chilies - 6 - 7
Whole pepper corns - 3/4 tsp
Fennel seeds - 1.5 - 2 tsp
Cloves - 3
Cardamom - 2
Cinnamon - 1/2 inch
Star anise - 1 small
Heat a small pan at medium heat. Add the dry red chilies and stir for 2 minutes. Add coriander seeds and stir for 1 - 2 minutes. Switch off the fire and add the remaining ingredients. Stir for a few seconds and leave aside to cool. Grind to a powder in a coffee grinder. This yields about 2 tbsp masala powder.
Method
1. Marinate the beef with ingredients numbered 1 for about 15 - 30 minutes. Pressure cook for 3 whistles adding 1/4 cup water. Switch off and set aside for the pressure to release.
2. Heat oil in a heavy-bottomed pan at medium heat. Add the coconut tidbits and fry until golden. Add ginger, garlic, green chilies, sliced onion, curry leaves and little salt. Saute until onion turns light golden. Add the turmeric powder and remaining masala powder. Saute for a few seconds and add the cooked beef along with the gravy. Saute until dry at medium-low heat, about 5 - 6 minutes. Add pepper powder, masala powder, if required. Switch off. If you want a deep browned ularthu, drizzle a little oil and stir-fry for another 5 - 10 minutes, at low heat. Serve with porotta, appam, rice, chapatis etc.
Tips
You can replace coriander seeds and dry red chilies with coriander powder and chilly powder. Add them along with the turmeric powder and masala powder in step 2.
