Beef Sukka

Beef sukka is a popular dish along the coast of Karnataka, where grated coconut is slow roasted with some spices and tamarind and succulent pieces of beef are added to it. This dish tastes great with rice, chapathis, dosa or parotta

Course Accompaniment

Cuisine Mangalorean

Keyword Beef, Coconut, Sukka

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 686kcal

Author Shireen Sequeira

Ingredients

1 kg beef with fat cut into medium size cubes
2 medium size onions finely sliced
2-3 tablespoons tomato puree
2 teaspoons Bafat powder
1/2 teaspoon garam masala powder optional
1 cup grated coconut
2 tablespoons Oil
salt to taste

For the tempering

5-6 curry leaves
3-4 cloves garlic

Instructions

Pressure cook beef till tender
Heat oil in a wok/thick bottomed kadai and fry the onions till golden brown
Reduce flame and add bafat powder and tomato puree. Fry for about a minute
Add grated coconut* and toss till you get a nice aroma for about 2-3 mins.
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
Add the stock and salt to taste and cook for another 5-10 minutes.
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
Garnish the meat with this tadka & serve hot

Notes

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

Nutrition