I have been trying my very level best to keep up to date by reducing the lag. Something or the other turns up and I totally get tied up. Its been hectic and tension filled due to multiple reasons. It is when I cook or blog that I totally get unwinded. So as soon as I get an opportunity, I jump to find a reason to get into my area of relaxation. I need to keep up a lil more of momentum so that I fall on track with current updates. Hope I’ll be able to do it by this weekend.
So back to our business, today my recipe share is a authentic Kerala beef dish, named Beef Thengakothu. This is basically Travancore dish which has gained much acceptance. A coastal state, earlier, Kerala mainly consisted of Travancore, Kochi and Malabar regions as South and North. Coconut grow in abundance and this influenced every cuisine in this region. India is a land of cultural diversity which can be seen in the states too. An array of dishes which are prepared from one end to the other varies in taste, style and form. North Travancore regions stands aut for its cuisine, which was mainly occupied by Christians. Coconut, spices, ginger and garlic adorn ninety percent of the dishes here.
Beef Thengakothu, basically a form of Indian styled beef roast, is widely customary in this region. This version is solely mine, which I have developed over the years and has gained acceptance amongst family and friends. The first and foremost important thing to be observed is to get high quality beef. Coming to the ingredients part, I have used plenty of coconut and garlic in this recipe which adds on a lot of flavor and keeps a check on health. Sauteing of coconut with all the spices and then cooking with beef gives that unique flavor.
I’m adding a pretty amount of cinnamon and clove powders at the end, which gives that novel finish of at Travancor dish. Note that a reasonable amount of Garam masala is added to the beef while cooking. Tempering of garlic along with curry leaves is a highlight along with the golden fried coconut cuts. That intoxicating aroma just fills up your whole house, creating an unrest for your taste buds. The beef should be tender yet firm when cooking in pressure cooker. I’m giving a final touch up to this dish in the form of tempering with garlic, curry leaves and coconut which is the ultimate of this dish.
This is solely my variant of this dish which is one of the popular dishes of the restaurants along the length and breadth of Kerala. When paired with the Kerala Porottas, this is a bliss for any foodie. I want you all to try this out for once, for I’m sure this will be made again and again for years to come.
Chop beef into small cubes. Wash and drain. Slice onions finely, slit chillies and crush ginger garlic finely. Slice the coconuts into 2” and 1” sizes.
Heat a pressure cooker with 2 tablespoons of coconut oil. Add the chillies, followed by the curry leaves, once its aromatic add in the ginger garlic. Saute till fragrant, followed by the onions. Let the onions cook till tender, pink and mushy. Now add 3/4th cup of coconut and saute further till you start getting the aroma of coconut.
Now add the coriander powder and saute for couple of minutes until the pungent smell of coriander vanishes. Then add turmeric, chilli and garam masala powders. Saute till well blended and rawness imparts. At this stage add the beef and combine well until the masalas are coated into the meat. This should take about 5 minutes. Now add generous amount of curry leaves, stick the lid on and cook for 20 minutes or 4 whistles.
Heat a wok with generous amount of coconut oil. Add 5 sliced garlic and fry till golden in color. Add an handful curry leaves and allow it to sizzle releasing aroma. Add the cooked beef and mix up. Allow the gravy to get dry. Add the pepper, cinnamon and clove powders and mix homogeneously.
Fry 1/4 cup coconut slices in coconut oil and add on to the prepared beef and mix. you can use this as a garnishing too. Serve with Kerala Porottas.
Happy Cooking !!!!!!