Happy New Year my dear friends:)
I hope that I can share more yummy food stories this year. This is the first blog post of BYG for 2021 though I have posted a blog in the New Year which was already drafted last year. Now coming out of the Xmas vacation swing, I want to share a recipe that was well enjoyed by all of us in this New Year.
I wanted to start 2021 with a yummy beef curry to pair with Idiyappam(string hoppers). A yummy beef mappas . Whenever we get beef, my younger one somehow convince me to make this beef fry which is his favorite or make some beef stuffed snacks like the beef cutlet or beef puffs. All four of us like these dry versions of beef more than a gravy. And the freezing options of beef stuffing always tempts me to make some keema and store so that I could pop it out later and make some snacks. So I easily fall for it. But this time I declared in advance that this beef is going to be in a gravy. I wanted to make this beef mappas since I watched it here.
A beef mappas recipe(without potatoes) wherein the beef pieces are cooked in coconut milk… This looked different from the usual beef mappas recipes that I have tried before. As I expected it was a very tasty beef curry to enjoy with idiyappam. Beef mappas was a big hit in our new year breakfast. This beef gravy is a perfect choice of side dish for idiyappam, chappathi, appam etc…
For cooking beef in pressure cooker:
- Beef cubed 1 kg
- Pepper powder 1tsp.
- Vinegar 1 tsp.(optional)
- Water 1/2 cup
For making gravy:
- Onion medium sized sliced 2
- Crushed Ginger 1.5 tbsp.
- Crushed Garlic 1.5 tbsp.
- Green chili slit 8 to 10
- Turmeric powder 1/2 tsp.
- Freshly ground coriander powder 3tbsp.
- Pepper powder 1 tsp.
- Whole spices (Cardamom-2, Cloves-2, Cinnamon-2 one inch sticks, Star Anise-1)
- Garam masala 3/4 tsp.
- Thin coconut milk 2 cup
- Thick coconut milk 1/2 cup
- Curry leaves
- Salt to taste
- Oil 2 to 3 tbsp.
- Oil 2 tbsp.
- Mustard seeds 3/4 tsp.
- Pearl onion 2 to 3
- Curry leaves
- In a pressure cooker, mix beef cubes with salt, 1tsp. vinegar(optional) and 1tsp. pepper powder. Add 1/4 cup water(check Notes) and pressure cook for 2 whistles.(We need to cook beef only half done. The beef pieces will again be cooked in coconut milk with the masala later. Reserve the stock to add in to the gravy.)
- Heat oil in a pan on medium heat. When oil is hot, add whole spices and sauté for a few seconds. Add green chilies, crushed ginger and crushed garlic and sauté until the raw smell is gone.
- Add sliced onions and curry leaves and sauté for few minutes until the onion is slightly browned.
- Add turmeric powder, coriander powder and pepper powder sauté for few minutes until the raw smell goes.
- Add beef pieces along with the stock, mix well and let it boil.
- Add thin coconut milk, and salt to taste and mix well. When gravy starts boiling, reduce flame to medium-low and cook beef covered for about 15 minutes or until beef is well cooked.(Time can vary depending on the beef.Check if beef is completely cooked).If the curry appears watery, cook uncovered on medium to high flame until gravy slightly thickens.
- Add thick coconut milk and gram masala and mix well. When the gravy starts boiling switch off flame. Add salt if needed.
- For preparing seasoning, in a small frying pan, heat oil. Splutter mustard seeds and fry pearl onion and curry leaves. Switch off flame. The seasoning is ready.
- Add the seasoning over the prepared beef mappas gravy. Serve the curry warm with idiyappam, chappathi, appam etc…
- The beef I used here needs less cooking time. If the beef available to you needs more cooking time, add more water while cooking beef in pressure cooker so that you get more stock to add in the gravy in step 5.
- I used coconut oil for the traditional flavor. Other choices are vegetable oil, canola oil, safflower oil etc.
- Add thick coconut milk in step 7 only when gravy is slightly thick. This curry should have a semi thick gravy.