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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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Jackfruit Patholis

 



INGREDIENTS:

1 cup dosa rice
2cups brown rice
3 cups jackfruit (remove seeds)
6 pepper corns
1 cup grated coconut 
1/2 cup coconut pieces (optional)
jaggery (to taste)
salt (to taste)
8-10 teak leaves (to wrap the patholi batter)


Steps:
Wash and soak the rice in water for 5 hours, preferably overnight. 

Wash and clean the teak leaves and leave them aside to dry.

Grind the grated coconut with jackfruit and keep aside.

Grind soaked rice with peppercorns without water (do not grind the batter too fine). 
When batter is 1/4 ground, add the jackfruit coconut paste a little at a time. 
When batter is 1/2 ground, add jaggery and salt 
Once fully ground, add the coconut pieces to the batter and mix well.

Put the batter in teak leaves. Close the leaves and hold it in place with toothpicks.

Boil water in a steamer and add the patholis. Steam for 20 to 25 minutes.

Allow it to cool at room temperature . Cut and serve.

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