My husband always narrates to me their Sunday routine while they were growing up… Sunday morning means… Church, Sunday school and then family time… the whole family gathers in their home. All uncles, aunties, their kids and all… Big fat lunch is prepared under the supervision of Amma (grandmother). To revoke some of those old memories, I prepared this beautiful meal…..
As it is a hardcore Syrian Christian family from Ernakulam (Kerala), “Meat” is the ultimate thing! Meat is prepared in various ways meat alone or combined with other vegetables, mainly root vegetables like potato, tapioca, koorka(Chinese potato), kaya(raw banana), chena(yam) etc… Back home we rarely go to buy such vegetables it is easily available in the back yard itself.
Varutharacha curry is the curry in which coconut is dry roasted till it is brown in colour with shallots, garlic, red chilli, and some masala. This is then grinded without water to a paste. If the coconut is fried properly, the coconut automatically leaves oil while grinding. About Chena and beef Varutharachathu, well, for me any beef recipe is simply WOW!!!… The roasted coconut gravy is absolutely wonderful with that well-cooked yam, which takes the curry to the next level…
Chena & Beef Varutharachathu
- 500 grams Beef Cubes
- 250 grams Yam(Chena) Cubed
- 3 Cloves
- 1 inch Cinnamon
- 1 ½ tbsp. Ginger Chopped
- 1 ½ tbsp. Garlic Chopped
- 5 Green Chillies
- ½ tsp. Turmeric Powder
- 1 tsp. Chilli Powder
- 2 tsp. Coriander Powder
- 1 Cup Grated Coconut
- 5 Perl/Small Onions
- 5 Garlic Clove
- 5 Dry Red Chilli
- 1 sprig curry leaves
- Curry leaves
- Coconut oil
- Small onion – 5, sliced
- In a pan fry coconut, red chilli, small onion, garlic and curry leaf till it becomes golden brown.
- Let it cool completely.
- When it is cooled completely grind the mixture without adding water.
- When it is grinded completely to a smooth paste and oil is seen, and then keep it aside.
- Marinate cleaned beef pieces with clove, cinnamon, ginger, garlic, green chilli, turmeric powder, coriander power, chilli powder and salt.
- Add marinated beef and curry leaves in a pressure cooker cover with lid and cook.
- Once the beef is half done open the cooker and check salt.
- Add yam/chena and mix well, add water if necessary.
- Close the cooker and cook till the beef and yam is almost done.
- Open the cooker, add the ground coconut mixture and cook on low flame for 5-7 minutes.
- Check and adjust salt and can add water if required, gravy should not be watery.
- Remove from fire.
- Heat a little oil in a pan add sliced small onion and curry leaves, fry till it turns golden brown.
- Add this on top of beef curry.
- Let the curry rest for some time before serving, this helps the flavor to develop.
- This curry is best with boiled Kerala Rice. Can be served with chapathi, appam, puttu, etc…