എത്ര കഴിച്ചാലും മതിവരാത്ത ഒരു കറി || BEEF CHAKKAKURU THENGA VARUTHUARACH CURRY | KERALA NAADAN CURRY

Beef – 1 kg
Chakka kuru – 30-40 nos

Coconut – ½ grated

Tomato – 1 medium

Ginger – 1 big piece

Onion – 1 big

Chilli powder – ¾ tbsp or as per taste

Kashmiri red chilli powder – 1 tbsp or as per taste

Coriander seeds – 3 tbsp

Turmeric powder – ¾ tbsp

Fennel seeds – 1 tbsp

Shallots – 2-3 nos

Curry leaves

Coconut oil

Hi everyone, today let’s make a naadan varutharacha beef curry.

First, roast three handfuls of grated coconut, a few curry leaves and 2 to 3 shallots and 3 tbsp of coriander seeds in a pan..

Once the coconut starts to change colour, add enough coconut oil and keep posting it by continuously stirring it so that the coconut rice from all the sides.

Make sure to roast the coconut on a very low or a medium flame so that it doesn’t burn.

If you do not have whole coriander seeds, you may use one and half tablespoon of coriander powder instead of 3 tablespoons of whole coriander seeds.

Once the coconut starts to change colour to golden, add ¾ tablespoon of turmeric powder and sauté until it’s raw smell goes away..

Next, add a tablespoon of fennel seeds or ¾ tablespoon of fennel seed powder and roast until its raw smell goes away.

Next, add a tablespoon of Kashmiri red chilli powder and ¾ tablespoon of normal red chilli powder or as per your taste and turn off the flame immediately and keep stirring so that the chilli powder loses its raw smell as well and doesn’t burn.

Once the coconut is roasted and done, immediately transfer it into another bowl so that it doesn’t burn from the heat of the pan..

Once it has cooled down, add it to a jar of the mixer grinder along with very little water and grind it into a smooth paste. Make sure to not add a lot of water since the coconut will not grind well if you add too much water.

Once the coconut paste is ground and ready, heat some coconut oil in a pan and sauté a big piece of crushed ginger, a few curry leaves and finely chopped onion until the onion softens..

Once the onions turn soft, add the coconut paste along with some water for the gravy and for the beef to cook and add one chopped tomato to it, along with some salt to taste.. next add small cut beef and jackfruit seeds, and give it all a good mix..

Once all this is done, leave it on a simmer with a lid closed until the beef and the jackfruit seeds cook through the gravy thickens up a bit..

Once it’s cooked and ready, the curry is ready to be served..!!

Please note that if you are using country beef, which takes a lot longer to cook, you may cook the beef for around four whistles in a pressure cooker along with some salt, little turmeric powder, curry leaves and crushed ginger before adding to the gravy to continue cooking it completely.