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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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Moong dal and Sago Payasam

 


What better way to celebrate the festivities than with some warm Payasam. This Moong Dal and Sago Payasam is usually prepared for Ganesh Chaturthi, Onam and for the feast of Nativity in Mangalore. The Payasam gets its rich golden colour from the jaggery. The Payasam will turn out pale or light yellow If you use light coloured jaggery or sugar. Hence it's very important to use dark coloured jaggery.


INGREDIENTS

200 gms Moong Dal (Split Green Gram)

100 gms Chana Dal

50 gms Sago

200gms Jaggery

1/2 tsp Salt

1-2 tsp Cardamom Powder

1 cup Thick Coconut Milk

2 cups Thin Coconut Milk

10-15 Cashew Nuts, Halved

15-20 Raisins

3-4 tbs Ghee


METHOD

  • Wash and soak the moong dal and chana dal for 2-3 hours.
  • Wash and soak the sago in a seperate vessel for atleast an hour.
  • Pressure cook the dal with some water for 2 whistles.
  • The moong dal should be really soft but the chana dal should still have a bite to it.
  • Boil the sago with 2-3 cups of water, till it turns translucent.
  • In a larger vessel heat the thin coconut milk and dissolve the jaggery completely.
  • Now add the cooked dal and Sago.
  • Stir it continuously and bring to a boil 
  • Add the cardamom powder and salt.
  • Check for sweetness, if required add some more jaggery.
  • Once the mixture has thickened, turn off the flame and add the thick coconut milk.
  • Heat ghee in a pan and fry the cashew nuts till light golden, then add the raisins and fry till they puff up.
  • Add this to the Payasam and mix well.
  • Serve warm.




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