500gmsBeef measured after cleaning, cut into bite size pieces
1small - mediumPotato cubed
a small stickCinnamon
1.5tbspCrushed ginger & garlic each
8Small onions / Pearl Onionssliced
5Small onion / Pearl onionsliced
Heat oil in a pan and fry coconut, small onion (8), fennel seeds and turmeric powder (1/4 tsp) till it becomes golden brown. Let it cool completely. Grind the mixture without water. Add 1-2 tbsp hot water to the ground mixture and keep it aside.
Marinate cleaned beef pieces with ingredients listed from onion to coriander powder and salt for 10-15 mins. Heat oil in a pressure cooker and add cloves and cinnamon stick. Add marinated beef and curry leaves. Cook for 2-3 mins on low flame. Add potato and water. Mix well. Bring it to boil and close the cooker and cook till the beef is done (refer notes).
Add the ground coconut mixture to the cooked beef and cook on low flame for 5-7 mins. Do a taste test and add more salt or water if required. The gravy tends to thicken a little as the curry rests, so adjust the consistency accordingly. Remove from fire.
Heat a little oil in a small pan and crackle mustard seeds. Add sliced small onion (5) and fry till it turns golden brown. Add this to the beef curry.
Let the curry rest for sometime before serving, this helps the flavour to develop.
You can serve the curry with Rice, Chapathi, Pathiri, Appam, Puttu etc;
I use Indian beef. To cook beef: Close the cooker and put on weight. Cook on high flame, till the first whistle comes. Reduce flame to the lowest and cook for 10-12 whistles. Switch off and keep the cooker closed till pressure drops, around 15-20 mins. The cooking time of beef may vary depending on the type of beef you use. The curry keeps well in the fridge for 2-3 days.
This Varutharacha Beef Curry was printed from https://mariasmenu.com/spicy/beef-varutharacha-curry.
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