Angamaly Style Beef Kaya Curry | Pothu Kaya Varattiyathu

Hope all had a great Onam. I wanted to update a few sadya recipes here this year but somehow didn't find time. Hopefully, will try and be more active here as much as possible.

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Coming back to today's recipe, it's a region specific recipe. Many recipes in Kerala have minor differences though they are known by the same name, similarly there are many cultural specific recipes and region specific too. This is one such Angamaly style beef kaya(raw plantain) curry or beef kaya varattu. The plantain pieces are nicely cooked and roasted coconut spice mix is added along with the cooked beef to get that creamy rich gravy. You just need this curry with piping hot rice & a papad. If you missed watching my YouTube #shorts on the same, check it out. I have earlier posted Angamaly style manga curry,one of the popular recipes.Do check that out here if you wish to.

Also the recipe is added here, please watch and share.

Preparation time ~ 15 minutes

Cooking times ~ 25-30 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

to cook beef

beef 500g
turmeric powder 1/2 tsp
pepper powder 1/2 tsp
salt 1/2 tsp
raw plantain (kaya) 500 g or 2 medium size
shallots (kunjulli) 3/4-1 cup
ginger crushed 1 tbsp
garlic crushed1.5 tbsp
green chilies 1 cut
curry leaves 2 sprigs 
garam masala 1/4 tsp 
turmeric powder 1/4 tsp
roasted fennel powder (perinjeerakam podi) 1 tbsp
pepper powder 1/2 tsp
salt to taste
coconut oil 3 tbsp
water a cup

to dry roast
grated coconut 1/2 cup
shallots 2-3
coriander powder 1 tbsp
hot chilli powder 1.5 tsp
kashmiri chilli powder 1 tsp

Method

• Wash the cube sized beef under running water 3-4 times, drain water completely and leave in a colander.
• In the mean time, add the grated coconut and roast with shallots until golden brown. Add the coriander powder and sauté on low flame. Switch off the flame and add the chilli powder and sauté in the residual heat until nicely done. Cool completely and add to a blender jar, add a little water and grind to a smooth paste. 
• Add the washed beef to a pressure cooker and add salt, turmeric powder and pepper powder. Mix well and cook on high heat for 3-4 minutes, until beef leaves out water. Add 1/3 cup of water and pressure cook for 3-4 whistles or until tender.
• Peel the skin of plantains and cut in 1/2' thick pieces, Add to a bowl of water and keep aside.
• Heat an earthen pot or clay pot and add oil. When oil is hot, slide in the halved shallots, curry leaves, garlic, ginger and green chillies. Sauté until lightly browned. 
• Add the spice powders listed on low flame, give a quick mix. Add the plantain pieces after discarding the water. Add fresh 1/2 cup water and salt. Give a quick mix and cover.
• Cook covered for 4-5 minutes or until the water is absorbe ad plantain pieces are cooked 3/4 th. Add the ground paste,1/2 cup water to the residual jar and pour. Add the cooked beef with stock.(Total water 1 cup). Combine well, check salt and cook covered on medium flame.
• Cook for 4-5 minutes, check in between so that it doesn't get struck to the bottom of the clay pot. When the oil appears on the surface, switch off the flame. Let there be a little gravy when you switch off. Keep covered for 10 minutes and the gravy becomes thick. Serve warm with steamed rice. Enjoy !!

NOTES

* This yields a moderate spicy curry. Alter spices as per tolerance.

* Depending on the gravy needed, add water.

* Don't add more of Kashmiri chilli powder, else the authentic color of the curry is lost.