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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Beef Sukka + Video!

January 18, 2011

Beef Sukka + Video!

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My most relaxed Sundays are those when my hubby volunteers to cook. He’s as much a foodie as I am & loves to cook authentic Mangalorean dishes (he leaves the experiments with other cuisines to me). Of late due to his busy schedule he prefers to relax on Sundays, but one such Sunday when he did give me an off from making a special Sunday lunch saw him making some noises in the kitchen. Some slicing & stiring later I got to eat some delicious Beef Sukka. This is his favourite dish although I prefer eating red meat very occasionally, but I must give credit for the way he makes it…so here’s his version of the Beef Sukka.
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Beef Sukka

Recipe Source: My husband
You Need:

  • 1 kg beef with fat – cut into medium size cubes
  • 2 medium size onions sliced finely
  • 2-3 tbsps  tomato puree
  • 2 tspsBafat powder
  • 1/2 tsp garam masala powder (optional)
  • grated coconut – 1/2 -3/4th coconut
  • Oil – 2 tbsp
  • salt to taste

For the tempering (fon in konkani, oggarane in kannada, tadka in hindi):

  • curry leaves (kadipatta)  5-6 leaves
  • 3-4 cloves garlic

Method:
1. Pressure cook beef till tender
2. Heat oil in a wok/thick bottomed kadai and fry the onions till golden brown
3. Reduce flame and add bafat powder and tomato puree. Fry for about a minute
4. Add grated coconut* and toss till you get a nice aroma for about 2-3 mins.
5. Add only the meat pieces retaining the stock. Mix well with the masala & allow to cook on slow fire for 3-4 minutes stirring every now & then to prevent sticking to the bottom of the pan
6. Add the stock and salt to taste and cook for another 5-10 minutes.
7. Turn off flame & in another small pan (tadka/fon/tempering dish) heat oil, toss in garlic cloves mashed a bit and also the curry leaves, turn off immediately (as soon as the curry leaves let out a nice aroma) but before the leaves get burnt
8. Garnish the meat with this tadka & serve hot

Tip*: You can twirl the grated coconut in a blender for about 10 seconds just to get a better texture which is not too fine & not too coarse

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Filed Under: All Posts, Mangalorean Recipes, Mutton Beef and Pork, Recipes With Video Tagged With: Bafat Powder Recipes, Beef, Catholic Cuisine, Mangalorean Specials, Roshan's Recipes, When Hubby Cooks

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Comments

  1. May says

    January 18, 2011 at 1:45 pm

    Awesome look Shireen!!! I love the personal feel…:) Keep up the good work!!!

    Reply
  2. Shireen says

    January 18, 2011 at 4:52 pm

    Thanks a ton May 🙂 esp for your encouraement 🙂 Got a whole backlog of last year to clear amidst new posts 🙂

    Reply
  3. laveena rodrigues says

    December 4, 2016 at 2:56 am

    Thank you . I made it today and it turned out good. Keep posting.

    Reply
  4. Mahima says

    July 5, 2020 at 5:04 pm

    Awesomeness in a pot

    Reply
    • Shireen Sequeira says

      July 7, 2020 at 4:27 pm

      Thanks a lot Mahima!

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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