Beef kurumulakittathu or Pepper roasted beef is a classic dish with the mouthwatering flavors of succulent beef pieces coated with pepper, other spices and lightly sweetened with coconut milk to reduce the heat. Each region in Kerala has a different recipe or style and varies from district to district. This is my own tested tried and modified version of beef pepper roast. I have made this recipe without adding coconut milk too. The thick coconut milk adds the light sweetness along with shallots enhances the taste and reduces the spice levels. Also, the coconut milk adds a nice coating to the masala. I have dried up the masala completely in ghee but if you wish to have a coating type masala, then remove from heat a little early. This goes perfect with Kerala parotta, matta rice(choru) or chapathis as well. The pepper corns when crushed and added to the cooked beef alleviates the flavor to irresistibly delicious. This dish never fails to appeal our senses with its complex set of spice mix and one of our favorites too. Do give this a try and enjoy !!
Preparation time ~ 15 minutes
Cooking time~ 30-35 minutes
Serves ~ 5
Author ~ Julie
Ingredients
beef 350 gms
onion / savala 1 small sliced
shallots/ kunjulli 1 cup sliced
curry leaves
green chilies / pachamulaku 3-4
ginger- garlic paste 1 tbsp
turmeric powder / manjal podi 1/2 tsp
pepper powder / kurumulakku podi 1 tbsp
coriander powder/ malli podi 1 tbsp
garam masala 1 tsp
salt to taste
for masala
shallots / kunjulli 1/4 cup reserved from above
ginger chopped 2 tsp
garlic chopped 2 tsp
curry leaves
coconut milk (thick) or 1st paal 1/3 cup
whole pepper corn crushed / muzhuvan kurumulaku 1 tbsp
garam masala 1/2 tsp
sliced coconut 2 tbsp
salt
ghee 2 tbsp
curry leaves a sprig(thandu)
Method
- Wash and clean the beef under running water for 3-4 times and squeeze out excess water and place in a strainer bowl.
- Chop all veggies and keep aside.
- Take a pressure cooker and add in the beef, the spice powders listed and the chopped veggies (reserve 1/4 cup of chopped shallots/kunjulli and keep aside) to this, add 1/3 cup water to cook and put over flame. Lightly saute the beef, add in salt and close the pressure cooker and cook for 3-4 whistles or till its done (adding water to beef depends on the type of meat and the time needed to cook the same, also the number of whistles depends on the meat too so please keep a check on this).
- Now, wait till the pressure is released in the pressure cooker, open and check if any water left. If there is water or gravy present, dry off the moisture by putting on stove again.
- In another cast iron or kadai or iron skillet, add ghee and oil or use ghee alone. Add the sliced coconut and saute until very lightly browned. To this add chopped garlic and ginger and saute until lightly crisp and the sliced coconut turn brown. Then add reserved chopped shallots, curry leaves and saute until translucent. Then add in the crushed whole pepper corn and garam masala. Finally toss in the beef with gravy mix and combine well.
- To this add the thick coconut milk and mix well. Put flame on high, dry up all moisture left in beef and due to coconut milk. Add salt if needed. Continue to saute till the beef looks dry or a step early than dry. I generally switch off flame when the masala looks coated well and is semi dry. Leave on residual heat from stove and this dries up any moisture left.If you want the semi gravy consistency then transfer immediately to a serving bowl.
NOTES
* Adding coconut milk adds a sweetness along with shallots and elevates the beef to a next level which can't be explained here and you must try and enjoy. Also adding coconut milk reduces the spice level so increase or decrease your spices accordingly.
* Ghee adds a unique aroma to this dish.
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They look lipsmackingly delicious with all the wonderful spices.
ReplyDeleteCan imagine the flavor and taste, looks absolutely delicious.
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