Naadan beef curry (Traditional Fare)

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

Courtesy: Jasmine Morris

INGREDIENTS:

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

METHOD:

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

 Ingredients:

Fine rice flour: 1 cup

Boiling water: 1 cup

Salt to taste

Method:

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.