Tuesday, 14 June 2011

Muttichaaru (Traditional Fare)

This gravy is served with plain rice and lots of meat dishes,  at  most Latin Catholic weddings, in  Kerala. This was before the sad appearance of the fried rice & biriyani.
 A fat calf would inevitably be slaughtered  for the occasion. There were parts of the animal (intestines & bones)  that were not considered appropriate to be served for the main occasion. These were then served  on the wedding eve, when only the dear and near would assemble. Over the years, however, these preparations assumed a ceremonial importance, without which the dinner on the wedding eve, would be incomplete.
MUTTICHAARU   (Courtesy: Lydia  Correya)

Beef bones: 750 g (preferably rib or shin bones)
Shallots: 200 g
Green chilli: 6
Pepper powder: ½  tsp
Ginger: 1” piece
Turmeric powder: ¼  tsp
Coconut: ½  (grated)
Cumin seeds: ½  tsp
Chilli powder: ½   tsp
Tomato: 1
Salt to taste
To season:
Coconut oil: 1 tsp
Shallots: 1 tsp sliced

                1. Coarsely   crush   ginger, green chilli, shallots. Keep aside.
                2. Grind coconut, cumin, chilli powder,& tomato to a fine paste.
                3. Pressure cook bones with crushed masala, pepper powder, turmeric &
        salt for 45 minutes.
                4. When   cooked, remove the bones, & add coconut paste to the stock. Boil for
                   some time.
                5. Season  with shallots.

Serve with rice.

You could pressure cook the bones, freeze the stock to remove the fat, if you want to make it healthy, But you won’t get the real taste of the curry!

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