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 cut the meat into small pieces.
• Transfer the cut meat into a pressure cooker along with sliced onion, ginger, garlic, peppercorns, cinnamon, vinegar and 1/2 tsp salt.
• Add 1/2 cup water and pressure cook till the meat is tender.

• In a pan dry roast the whole spices and chillies till aromatic.
• Cool and grind to a fine powder.
• To the ground spice powder add turmeric, garlic, tamarind ,1/4 cup water and grind to a thick fine paste. 

• Heat ghee in a vessel and fry the sliced onions till lightly browned.
• Add curry leaves, ground masala paste and fry till the raw smell is gone.
• Now add cooked meat along with the broth and bring to a boil. Add salt to taste.
• When the gravy starts to thicken, add grated coconut.
• Continue to cook for another 15 mins until the gravy is absorbed.