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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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Sheep offal curry (Bokryache kaliz)

 


Traditional Mangalorean Bokryache Kaliz Kadi. Sheep Offal cooked in a rich coconut milk based gravy. Pair this gravy with some Shevyo (string hoppers), Sanna or Appams.


INGREDIENTS

1kg Sheep Offal  

2 Medium Sized Potatoes, Chopped

1 Medium Sized Onion, Chopped

2 Green Chillies, Chopped

2" Ginger, Chopped

6-10 Cloves Of Garlic, Chopped

250 ml Thick Coconut Milk

500 ml Thin Coconut Milk

2 Bay Leaves

Salt to Taste

For The Masala Paste

1 Cup Grated Coconut

1 Marble Sized Piece Of Tamarind

2 Medium Onions, Roughly Chopped

5-6 Cloves Of Garlic

2 tbs Corriander Seeds

1 tbs Cumin Seeds

1/2 tsp Pepper

7-8 Long Red Chillies (Byadgi)

2 Short Chillies

4 Cloves

1" Cinnamon Stick

1tsp Turmeric powder

For Tempering

1 Medium Sized Onion, Chopped

3-4 tbs Ghee

Dry Roasted Condiments

Chopped Sheep Offal



METHOD

  • Clean and wash the offal well.
  • Boil each of them seperately for 15 minutes till they just firm up.
  • Drain and set aside to cool. Once cooled, chop into bite sized pieces.
  • Dry roast the dry spices and set aside.
  •  lightly roast the grated coconut and set aside.
  • Next roast the onions and garlic till lightly browned.
  • Grind all the roasted condiments along with the tamarind, haldi and some water to a fine paste.
  • Transfer the chopped offal into a large vessel.
  • Add the thin coconut milk, chopped onions, ginger, garlic , green chillies, 2 bay leaves, 2 tbs of ground masala paste, 1/2 tsp Salt and bring to a boil.
  • When the meat is 3/4th cooked add the potatoes and cook till everything has cooked well.
  • Heat ghee in a large vessel  and fry the chopped onion till golden brown.
  • Add the masala and fry for 5-10 minutes.
  • Add in the cooked meat and potatoes, along with the liquid.
  • Bring to a boil. Let it cook for another 10-15 minutes. Season with salt.
  • Now lower the flame and add the thick Coconut Milk.
  • Check for seasoning. Add 1-2 tsp Vinegar if required.


Ground Masala Paste





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