Friday, 5 August 2011

Naadan beef curry (Traditional Fare)

An exceptional accompaniment for Kerala Parotta, string hoppers or for that matter, even plain rice.
Courtesy: Jasmine Morris

Beef: 1 kg cubed
Onion: 4 chopped
Green chilli: 3 chopped
Ginger-garlic paste: 2 tsps
Red chilli powder: 5 tsps
Coriander powder: 1/2tsp
Turmeric powder: 1/4tsp
Garam masala powder: 1 tsp
Pepper powder: 1 tsp
Curry leaves: few
Oil: 3 tbsps
Salt to taste

Heat oil in a pressure cooker, add chopped onions, green chilli, curry leaves & a little salt.
Brown onions well, add ginger-garlic paste, chilli powder, turmeric, coriander & garam masala powers & sauté.
Now, the beef can go in. Add salt, mix it well, cover & pressure cook for 10 minutes. (lower flame after the first whistle and time it.)
Before serving, sprinkle pepper powder.
I served it with string hoppers.

String Hoppers/Idiappam

Fine rice flour: 1 cup
Boiling water: 1 cup
Salt to taste

Pour boiling water into flour, stir with wooden spoon & keep covered for a while.
When the heat is bearable, knead well with your hands.
Divide into 2 balls, fill an idiappam maker with dough & press it out onto a greased plate.
Steam for 7 to 10 minutes & serve with any curry.


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