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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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CHICKEN PULIMUNCHI



Chicken Pulimunchi is a popular Mangalorean semi- gravy dish. Pulimunchi literally translates to Sour (Puli) & Spice/ Chilly (Munchi).This gravy is a beautiful amalgamation of the tangy sweetness from the Tamarind with the bold spice from the Byadgi Chillies.

Pulimunchi masala can also be used to prepare a variety of seafood, such as Mackerel, Prawns , Squid etc. This gravy goes really well with Neer dosa or boiled rice & it tastes even better if prepared and had the next day.

 

INGREDIENTS

500 gms Chicken , Curry Cut 

1 Medium Sized Onion, Sliced 

5-6 Cloves of Garlic, Lightly Bruised

2 Sprigs of Curry Leaves

1tsp Tumeric Powder 

1/2 tsp Mustard Seeds

Salt to Taste 

5 tbs Coconut Oil 

1tsp Jaggery (Optional)

 

For The Masala Paste 

1 tbs Coriander Seeds 

1 tsp Cumin Seeds 

1/2 tsp Mustard Seeds 

1/4 tsp Fenugreek Seeds 

1/2 tsp Whole Peppercorns 

10 Long Red Chillies ( Byadgi Chilly )

5 Kashmiri Chillies 

1 Medium Sized Onion , Sliced

8-10 Cloves of Garlic 

Marble Sized Ball of Tamarind 

1 tbs Coconut Oil 


METHOD

  • Dry roast the whole spices in a pan.
  • Cool and grind to a fine powder.
  • In the same pan add 1tbs coconut oil and fry the sliced onion and garlic till lightly browned.
  • Add the cooled fried onion and garlic, dry spice powder and tamarind into a mixer jar along with half a cup of water and grind to a fine paste.
  • Heat 5tbs coconut oil in a vessel and add the mustard seeds. Once they start to splutter add in the bruised garlic, sliced onions and curry leaves and fry till the onions are translucent.
  • Now add the chicken pieces and tumeric powder. 
  • Add salt to taste.
  • Fry on high flame for about 2 minutes.
  • Pour in some water and bring it to a boil.
  • Cover and cook on low heat for 10mins.
  • Now add the ground masala paste. Combine well.
  • Add the ground masala water if you feel it's too thick.
  • Cover and cook till the chicken is completely cooked.
  • Check for seasoning. 
  • Finally add 1tsp of jaggery to balance the flavours.
  • Serve with neer dosa or boiled rice.




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