Short rib Cassava! A High range delicacy of Kerala. പതിയെ വേവിച്ച പോത്തിന്റെ നെഞ്ചടി, വാട്ട്‌ കപ്പ, കട്ടൻ ചായ, മഴ.... ബാക്കിയുള്ളത് നിങ്ങൾ പൂരിപ്പിക്കു.....!
Short rib - 2kg
Onion -5ea
Shallots - 300gm
Tomato - 4ea
Green chillies - 5ea
Ginger -30gm
Garlic -60gm
Curry leaves few
All spices leaves / Sarva Sugandi - 3 (optional)
Turmeric powder -15gm
Coriander powder- 40gm
Black pepper powder -20gm
Fennel seeds -10gm
Fenugreek seeds - 5gm
Coconut pieces - 1 coconut
Sea salt to taste
Marinate all the ingredients together and keep it four one hour.
Slow cook the meat in wood fire or pressure cooker for 5-6 whistles
Add enough water and cook the meat tender and sauce reduce. (1.5 hours approximately)
In a non stick pan heat 60ml coconut oil and slow roast 50gm Kashmiri chilli powder and add the curry. add 10gm garam masala powder.
Cassava - 2kg
Cleaned and cut into cubes.
Boil the cassava with salt and Turmeric powder and strained.
Mix well the meat and boiled cassava and add chopped coriander leaves and serve with black tea!