Between the busy office schedule and work at home, I am not able to post recipes as often as I want to.But life seems to be much more settled as I completes two months in the new office and hoping to give more time for blogging in another two months when I learn all the jobs assigned in my office.Perhaps now I give more priority to my little son who waits impatiently for me to come back from the office everyday to spend time with him.He doesn’t even allow me to read newspaper and does everything he could do to seek attention. But I am enjoying the role of mother and realise that these times never come back in life.
Moving to the post of the week, Erachi ularthiyathu is kerala style beef roast that is fingerlickingly delicious. Try this recipe and do tell how it turned out for you as well…..
Naadan erachi ularthiyathu
Beef/Buffallo meat – 750 gm
Red pearl onion – 250 gm
Onion – 1 medium sized(sliced)
Garlic paste – 1 heaped tablespoon
Ginger paste -1 heaped table spoon
Green chillies – 2(slit into two)
Coriander powder – 3 tbsp(heaped)
Kashmiri chilli powder – 1 tbsp
Turmeric powder – 1/2 tsp
Garam masala powder – 1 tsp
Black pepper powder – 1 tsp(Vary the quantity according to your taste)
Curry leaves – 7-8 sprigs
Salt -As per taste
Coconut oil – 150 gm
Tomato – 1 big(chopped)
Coconut – cut into small pieces
Method of Preparation
In a pressure cooker add beef /buffallo meat , salt, sliced onion, garlic paste and ginger paste till it gets tender.( 3-4 whistles will do and don’t add water but even then after cooking there will be some gravy.)
Reserve for later use.(Also make sure that you always put the flame in simmer when meat is cooked in pressure cooker.)
Now in wok/Pan, heat oil and fry coconut. Strain these from the wok and reserve.
Add crushed red pearl onion to the same hot oil. Saute till it is golden brown.
Add coriander powder,chilli powder and continue saute till the raw taste is gone.
Now add the already cooked beef/buffallo mix along with the gravy. Add turmeric powder,pepper powder, garam masala,tomato,green chillies and salt as per taste.
Continue saute till it thickens and turns dark brown in colour.(To be precise, the meat will be coated with thick gravy when it is done).
Finally, add in fried coconut and curry leaves .
Remove from heat and is ready to be served.