Thenga varutharacha beef pachakaya curry/Beef raw banana in roasted coconut gravy


Ingredients


Beef  – 1 kg

Green chilli – 4 nos
Ginger  – 1 inch piece
Turmeric powder- 1/2 tsp


Raw banana – 2 nos
Onion – 1 no
Garlic chopped -2 tbsp

curry leaves

Roast and grind


Grated coconut – 1 cup
Peppercorns  – 1/2 tsp
Fennel seeds – 1 tsp
Cinnamon stick – 1 piece
Cloves – 4 nos
Cardamom – 2 nos
Coriander powder – 1 – 2 tbsp
Chilli powder – 2 tsp
Turmeric powder – 1/4 tsp


Coconut oil

Method


Pressure cook beef, green chillies, ginger, turmeric powder, salt, and 1/2 cup water.  Once cooked, set aside.



Heat 1 tsp oil in a pan. Add grated coconut and fry till light brown. Now add peppercorns, fennel seeds, cinnamon stick, cloves, cardamom. Fry for a minute. When coconut turns brown, add coriander powder, chilli powder, and turmeric powder. Stir them and immediately switch off the stove and transfer it into another plate. When it is not hot anymore, transfer this to a blender and grind them to a fine paste. Add little water while grinding.


Peel and cut raw banana into pieces. Soak them in a container of water with salt and turmeric powder. Wash them and add them to the pressure cooked beef. Cook them.

Heat oil in a kadai. Splutter mustard seeds. Now add onion, garlic and curry leaves. Saute them. When onion turns brown, add the ground paste. Saute for a minute. Add this to the above prepared curry. Add water if required. When the all the masalas are well blended to the curry and it is a little thick, switch off the stove. This goes deliciously well with puttu, idiyappam, and rice.



14 thoughts on “Thenga varutharacha beef pachakaya curry/Beef raw banana in roasted coconut gravy”

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