maas sukka
Spicy beef dry with lots of fennel and curry leaves
Cooking Time
40min
Prep Time
10 min
Serves
4
Categories
Appetizers
Breakfast
Curry
Dinner
Lunch
Main Dish
Side Dish
Cooking tools used
Mixer Grinder
Pressure Cooker
Cuisines
Indian
Indian - Karnataka
Indian - Kerala
Indian - Konkan cuisine
Indian - Malabar cuisine
Indian - Nawayath cuisine
Ingredients
Main Section
Beef
500
gms
Cut into small pieces.
Masala
black peppercorns
2
tsp
fennel seeds
4
tsp
cumin seeds
1
tsp
curry leaves
4
sprig
turmeric
1
tsp
chilli powder
1
tsp
garam masala
2
tsp
Vinegar
4
tbsp
Masala should be ground using this only. No water to be used.
ginger garlic paste
1
tbsp
Wagarni/tempering
coconut oil
2-3
tbsp
curry leaves
4-5
sprig
onions
1
unit/count
Finely chopped
Step 1
Grind all the masala mentioned under the masala section using vinegar only. Don't add water.
Step 2
In a pressure cooker add little oil, put half of this masala and cook beef for about 20 mins.
Step 3
In a vessel /kadaai put coconut oil, add curry leaves. Add remaining half of the masala and cook well. Once the beef is cooked and soft. Add it to this and simmer for about 10 mins.
Step 4
And your Maas sukka is ready. Best served with boiled rice/ rice / patri
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