Cooking web notes

    This is another variation of beef with pretty much the same ingredients you will find in most malayalee homes.  However, the variation here is only the amount of onions that is used and no coconut pieces.  This used to be my favorite I remember while I was growing up.  Couple of rotis with this dish was my favorite.  Along the way my mother started doing more authentic Kerala style beef with coconut pieces and slow cooking them in a uruli (a wide mouthed vessel made with copper and brass) etc and the way I am directing to cook beef today is no more common with her.  This morning with some stew beef in hand I decided to replicate an old forgotten taste.

   Happy weekend!

Ingredients:

To Pressure Cook:
Beef                       - 1.4 pounds
Ginger                    - 2 Tbspn chopped
Garlic                     - 2 Tbspn chopped
Turmeric                - 1/2 tspn
Coriander powder - 2 tspn
Chili powder         - 1 1/2 tspn
Salt                       - 1/2 tspn
Vinegar                 - 1 tspn

For Sauteering
Oil - 2 Tbspn (this is a very modest amount and if you don't mind the oil and want to make the dish rich add 2 more altogether 4 tbspn of oil)
Onions - 2 medium size julienne
Black Pepper - 1/2 tspn coarsely ground ( more if you like)
Curry Leaves - 2-3 sprigs (more the tastier)

Method:
1. Mix together everything under 'for pressure cooking' and pressure cook for 2 to 3 whistles.  Each pressure cooker behaves differently so what I am trying to do here is get the meat to cook but stay together and not fal apart
2. Once the meat is cooked heat oil in a pan and saute the onions.  Check for salt in the meat and if you think it can take more add a dash to the onions while you stir fry
3. Once onions are just about translucent add in pepper and the cooked meat with its gravy
4. On a medium fire let the meat and onions incorporate and switch off while the dish is slightly wet
5. This dish is not meant to be dry fried


Serve with rotis or rice.

Note: For this dish if you want to add more spices or chilis you may do so while stir frying it with the onions.  I added a dash of vinegar to spike it up.  In the same way feel free to built up while frying but remember that as the water / soup start evaporating from the pan the taste of the spices starts getting pronounced.