Mangalorean Coconut Beef

Mangalore is located on the west coast in the state of Karnataka. Mangalorean cuisine is unmistakably influenced by the diverse communities that live there, for instance the Tulu speaking - Bunt community, the Christian community, and the Muslim community. Most dishes are prepared with coconut and I guess cooking without coconuts is unimaginable in South India.

The beef recipe mentioned below is spicy and has the delicate flavor of the coconut, giving your taste buds a delightful experience. This dish is my mum's specialty and my husband and I love it. Its best eaten with sannas (rice cake), pan pole (neer dosa), or pau.

Ingredients:

1. Beef - 1 kg
2. Onions - 2 nos
3. Garlic - 1 pod (medium)
4. Ginger - 1 inch piece
5. Tamarind - 1 small lball (soaked in warm water)
6. Vinegar - use if needed
7. Coconut - 1 medium, try and use only the white part.

Dry roast and powder the below spices:

1. Coriander seeds - 2 tsp
2. Jeera - 3/4 tsp
3. Mustard seeds - 3/4 tsp
4. Cloves - 6 nos
5. Cinnamon - 1 and half inch piece
6. Kashmiri red chillies - 8 nos
7. Peppercorns - 8 nos

     8.  Methi seeds - 1/2 tsp (roast, powder and keep aside)

Method:

1. Heat oil in a pan and add chopped onions, fry well, add chopped garlic, ginger and green chillies.
2. Add the meat and tamarind extract and the powdered ingredients.
3. Mix well and let it cook. Take one whistle in the cooker and put the gas slow and cook for 20 mins. The time taken to cook beef usually varies depending on how tender the meat is. Use your judgment.
4. Once the meat is cooked, add the grated coconut and methi powder. Check for seasoning and taste. If you think you'd like dash of vinegar you may add about 1 tbsp. 
5. Give it a nice stir so that everything is mixed well and switch off the flame after about 2 mins. And coconut beef is ready to be served.