Nadan Chilli Beef Ulathiyath

Ingredients 

Beef ~ 1 kg

Red Chilli flakes / Crushed chilli / Onakka mulaku chathachathu ~ 4 tbsp

Garlic ~ 1 garlic pod

Ginger ~ a medium sized piece

Vinegar ~ 1 1/2 tbsp

Fennel seeds / Perinjeerakam ~ 1/2 tbsp

Cardamom / Elakka ~ 4 Nos

Clove / Grambu ~ 4 Nos

Peppercorns / Kurumulaku ~ 1/2 tsp

Cinnamon stick / Karuvapatta ~ 1" piece

Onions ~  2 Nos

Green chillies ~ 4 Nos ( Split length-wise )

Thin coconut slices ~ 1/4-1/2 cup

Curry leaves ~ 4 stems

Coconut oil ~ 1/2 cup

Salt to taste

Method

• First wash and chop beef to small sized cubes and then drain it nicely. Meanwhile grind coarsely fennel seeds, cardamom, peppercorns, clove and cinnamon stick. Then marinate the beef pieces with the ground spice mixture, crushed ginger, crushed garlic, vinegar, chilly flakes, turmeric powder, 1 stem curry leaves and enough salt and refrigerate it for about 30 minutes.

• Then pressure cook the marinated beef pieces without adding any water for about 3 whistles and when the pressure is fully released open the cooker and cook uncovered in a medium-low flame till all water in it is evaporated and beef pieces become almost dry and is covered with the masala.

• Then heat 1/4 cup of oil in a pan and add coconut slices and fry in low flame till they become light brown in color and transfer it to a paper towel and in the remaining oil add curry leaves followed by finely chopped onions and green chillies and saute till onions become light brown in color. Then add cooked beef pieces and mix it nicely and in medium-low flame keep on roasting it till it becomes dry and dark brown in color. This might take about 15-20 minutes. Before removing from the flame, mix fried coconut slices.

Note: Chilli flakes are available in Indian grocery stores or you can even make it at home by crushing the dry red chillies using mortar and pestle.