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Kerala style Beef sukka Restaurant style You look after toasting griddle Kerala style Beef sukka Restaurant style practicing 20 modus operandi than 8 furthermore. Here you are carry out.

process of Kerala style Beef sukka Restaurant style

  1. also of For boiling beef.
  2. then 250 gram of beef.
  3. also 1 of onion.
  4. also 1 of Tomato.
  5. You need 1 of cinnamon stick.
  6. also 2 of cardomom.
  7. add 3 tbsp of ginger garlic paste.
  8. add 1 teaspoon of turmeric powder.
  9. give 1 teaspoon of red chilli powder.
  10. also 2 teaspoon of coriander powder.
  11. Prepare to taste of Salt.
  12. Prepare of For sukka.
  13. Prepare 2 tbsp of ghee.
  14. You need 3 tbsp of coconut oil.
  15. use 1/4 cup of coconut thinly sliced.
  16. You need 1/4 cup of coconut for paste.
  17. use 1 teaspoon of fennel seed.
  18. also 1 string of curry leaves.
  19. add 2-3 of red chilli.
  20. This 1 tsp of Kali mirch (black pepper)saboot.

Kerala style Beef sukka Restaurant style gradually

  1. In a cooker add some oil and add cinnamon, cardomom, then add onion and sauté well.
  2. Once onions are cooked, add ginger garlic paste and fry till raw smell goes.
  3. Then add tomatoes and fry till they turn mushy. Then add turmeric, chilli and coriander powder and fry until the raw smell of masala goes. Once it’s done add beef and add required water and let close the cooker and let it boil for 30 minutes or 12-15 whistles.
  4. Once the beef is cooked, separate the beef and the curry. You can save the curry for later and make it a gravy with potato (I will share the recipe soon). We will need only the beef pieces for sukka.
  5. In a frying pan, add the ghee and coconut oil, then add the red chilli and the spring leaves and then add coconut thinly slices to it and fry.
  6. Meanwhile in a mixie, add the remaining coconut and fennel seeds and make a paste.
  7. In the frying pan, add the beef pieces and then add the coconut fennel paste and sauté well til oil separate.
  8. Add pepper powder and keep stirring until all the water is absorbed and oil separate and the sukka looks as below (it will be in a dark brownish black colour).

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