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MANGALOREAN BEEF SUKKA

This Beef Sukka is a traditional Mangalorean Catholic style recipe. The recipe is adapted from the Chicken and Mutton Sukka preparations that are native to the coastal regions of Mangalore, Udupi and Kundapur. It is a semi-dry dish made with ground roasted spices and freshly grated coconut. The dish goes perfectly well with Neer dosas and boiled rice.   INGREDIENTS 1 Kg Boneless Beef  (Preferably with Little Fat)  1 Medium Sized Onion, Sliced 5-6 Cloves of Garlic, Bruised 1" Ginger , Bruised 4 Cloves  1" Cinnamon  1/2 tsp Whole Peppercorns   2 tbs vinegar  200 gms Grated Coconut For Tempering 2 tbs Ghee  2 Sliced Onions  2 Sprigs of Curry Leaves Salt to Taste For The Masala Paste   10- 12 Byadgi Chillies 3-4 Round Chillies  2 tbs Coriander Seeds 1 tsp Cumin Seeds  1 tsp Whole Peppercorns  1/4 tsp Fenugreek Seeds 1" Cinnamon 4-5 Cloves  1/2 tsp Tumeric Powder  Marble Sized Ball of Tamarind METHOD Clean and cu...
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Crispy green beans sukka


Fresh Green Beans are so Flavourful and packed with Nutrients. Over cooking them lowers their Nutritional value. 

In this recipe I will tell you how you can cook these Green Beans to crispy perfection while retaining bright Green colour.



INGREDIENTS

1/2 kg Green Beans

1 Small Onion, Sliced

2-3 tbs Fresh Grated Coconut

4-5 Cloves of Garlic, Bruised

1 Green Chilly, Slit

Salt to taste

For tempering

1/2 tsp Mustard Seeds

1/2 tsp Urad Dal

1 Dry Red Chilly, Cut in half

2-3 tbs Coconut Oil


METHOD

  • Remove both ends of the Beans and then chop them.
  • Heat coconut oil and add the mustard seeds.
  • Once they start to splutter add the urad dal and red chilly.
  • Next add the garlic and fry till lightly browned.
  • Stir in the Onions and slit green chillies and fry till the onions are translucent.
  • Add the chopped beans and fry them on high flame for 2-3 minutes.
  • Season with salt.
  • Lower the flame, cover and cook for 5minutes.
  • After 5 minutes, add the coconut , turn off the flame, Cover with the lid and let it sit for another 5-10 minutes before serving.


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