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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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Pepper pork

 


This Pepper Pork is a Spicy & Flavourful dish. Coarsely ground black pepper is what gives this dish its depth & unique flavour. The recipe is really easy to prepare using readily available ingredients.

Serve it as a starter or side dish.


INGREDIENTS

1kg Pork 

2 Large Onions, Chopped

6-10 Green Chillies, slit in Half (Depending On The Spice)

1" Ginger, Julienned

1 Pod of Garlic, Sliced in Half then Julienned

3-4 Sprigs of Curry Leaves  

3-4 tbs Coarsely Ground Black Pepper Powder

1 tsp Coriander Powder 

2 tbs Soya Sauce

Juice of one Lime 

Salt to Taste 

2-4 tbs Oil

For The Marinade

1 tsp Jeera

2 tsp  Whole Peppercorns 

5-6 Cloves 

1" Cinnamon Stick 

1/2 tsp Turmeric Powder 

2 tbs Vinegar 

6-8 Green Chillies (Depending On The Spice)

1" Ginger, Bruised

8-10 Cloves of Garlic, Bruised

1/2 tsp Salt 





METHOD

  • Wash the meat well and drain all the water.
  • Grind the jeera, pepper, cinnamon and cloves to a fine powder.
  • Add this powder to a large bowl and combine it with the tumeric powder, green chillies, ginger, garlic, salt and vinegar.
  • Add the pork and coat well in the marinade.
  • Marinate overnight in the fridge or atleast few hours prior to cooking.
  • Transfer the marinated meat into a pressure cooker and add 1-2 cups of water.
  • Pressure cook for 2-3 whistles till the meat is 3/4th cooked.
  • Once the cooker has cooled and the steam has released, take out the meat and slice into thin even slices.
  • Boil the stock in the cooker till it has reduced to half the quantity. Strain it and set aside.
  • Heat oil in a non-stick vessel and fry the ginger, garlic and green chillies till lightly browned.
  • Now add in the onions and fry for 2-3 minutes.
  • Add curry leaves and continue to fry till the onions are translucent.
  • Add in the sliced meat and fry for about 3-5 minutes.
  • Pour in the reduced stock and bring to a boil.
  • Add the pepper powder, Coriander Powder, soya sauce and salt to taste.
  • Continue to cook till the gravy has thickened and the meat is completely cooked.
  • Turn off the flame and add the lemon juice.
  • Check for seasoning and spice.













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