It is Sunday, and I was invited by friends to cook this dish together at their place. Unfortunately I caught a cold and have to stay put. But since cooking is my biggest hobby, no cold can prevent me from cutting onions, garlic and mix different spices creating different masalas. Our friends will come and pick up their share, and I will happily add the recipe here, so they will not depend on me next time, when their tongues are craving for this south Indian dish. I have to admit that it is usually cooked with chicken or lamb. I prefer beef. Your choice to make it with anything you like.
Update, because of a south Indian bird whispered in my ear after reading: it should be semi dry. And the spelling of the dish is: Meat Ularthiyathu. And the colour is dark red. I will not photoshop but try out a different way next time. To get the south Indian approval stamp.
Ingredients:
Masala:
- 1.5 tsp chili powder
- 2 tbsp coriander powder
- 1 tsp tumeric
- 1 tsp peppercorns
- 1 tsp cumin seeds
- 1 1/2 tsp anis seeds
- 4 cm cinnamon stick crushed
- 4 cloves
- 3 cardamom pods
For the gravy:
- 150 ml vegetable oil
- 3-4 medium onions, sliced
- 10 garlic cloves, crushed and chopped
- 4 cm ginger, julienned
- 1/2 cup curry leaves
- 1.5 cups grated coconut
- 1.5 tbsp rice vinegar
- 2 tsp salt
- 250 ml water
- 1.5 kg beef goulash
(1) Mix all masala ingredients and grind them into a fine powder.
(2) In a pressure cooker (you can use a normal pot instead, cooking time will be longer according to when meat is soft) add oil, mustard seeds and curry leaves. Fry until mustard seeds pop.
(3) Add onions and fry until soft.
(4) Add garlic and ginger. Fry for 3-4 min.
(5) Add the meat and fry until outer layer is completely cooked.
(6) Add the masala and salt and cook for 3-4 min. Then deglaze with rice vinegar.
(7) Add grated coconut, water. Mix well and cover pressure cooker. Cook until meat is tender and soft. It took about 10 whistles with my pressure cooker. I always let it cook with open lid until the gravy starts to thicken. Serve with paratha or rice.
The Joy Of Cooking 