Beef Sukka

Beef Sukka is a dish which belongs to the traditional Mangalorean sukka style of cooking, where in meat or veggies are cooked along with a blend of masala made of assorted spices and roasted coconut. It is rustic-comfort food to be enjoyed with rice and curry or parottas or even on its own.

This is another dish which is close to my heart. Biting into the succulent chunks of beef cooked in that masala blend and the aroma and taste of the roasted coconut is a heavenly feeling.

The process involves cooking the beef until it is tender. Pressure-cooking helps to quicken this process. Alongside this, the masala is prepared and the coconut is roasted. Finally, all three components, come together and are cooked until the stock is reduced completely and the beef is succulent.

How to make Beef Sukka

The recipe appears elaborate as I have broken it down into multiple-stages and steps to make it easy to understand and follow. But, this is a super-easy dish to make. Please do give it a try. I would like to know your thoughts about this dish. Pair it with Paanpoley (Neer Dosa). Happy cooking!

Beef Sukka

Jason Alfred Castelino @ www.oneplateplease.com

Succulent beef chunks cooked in a masala spice blend and roasted coconut. A traditional Mangalorean dish.

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course, Side Dish, starter

Cuisine Indian, Mangalorean, South Indian

Servings 6 people

Ingredients

  

For Pressure-Cooking:

• 2 tbsp Ghee (see notes)
• 4 cloves
• 4 inch Cinnamon
• 4 Green chillies slit
• 5 Garlic cloves chopped fine
• 1 inch Ginger, chopped fine
• 2 Onions, medium, thinly sliced
• 2 Tomatoes, medium, roughly chopped
• 1 Kg Beef, on the bone, cubed, washed and drained
• ¼ cup Water
• Salt, as acquired

For the Ground-Masala:

• 1 tsp Mustard seeds
• 4 Cloves
• 2 inch Cinnamon
• 10 Black pepper-corns
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Poppy seeds
• 5 Red Chillies, Long, I used byadgi
• 2 Onions, medium, roughly chopped
• 4 Garlic flakes
• Tamarind, lime sized ball
• ¼ cup Water

For the Sukka:

• 1 cup Coconut, freshly grated
• ½ tsp. Turmeric powder
• 1 tbsp Ghee
• 1 tbsp Vinegar

For the Tempering:

• 1 tbsp Ghee
• 2 sprig Curry leaves
• 4 Garlic flakes, lightly crushed

Instructions

 

Pressure-Cooking the Beef:

• Heat ghee in a pressure-cooker and fry the cloves and cinnamon for a few seconds
• Add the green-chillies, garlic and ginger and fry for a minute
• Add the onions and fry until they turn translucent
• Add the tomatoes and fry for a couple of minutes
• Add the beef, to the pressure cooker, mix well and sear on high heat for a minute
• Add the water and salt and pressure cook on high heat for about 5 whistles or until the meat is tender

Making the Masala:

• As the meat is being pressure-cooked, heat a pan and splutter the mustard seeds
• Add the cloves, cinnamon, pepper-corns, coriander, cumin, poppy seeds and the red chillies one by one and roast on medium flame until they turn aromatic. Ensure that you don't burn the spices and the chillies
• Take them out onto a plate and allow to cool
• Meanwhile, in the same pan, fry the onions till they turn translucent.
• Add the garlic flakes and fry for a minute
• Transfer to the plate with the spices and allow to cool
• Once cooled. grind all these ingredients along with the water, to a smooth paste
• Reserve the masala water from the mixer/grinder.

Roasting the Coconut:

• While the ingredients for the masala were cooling down, add the grated coconut to the same frying pan and roast it over medium heat until it turns aromatic
• Add the turmeric powder and mix well and take the pan off the flame

Making the Sukka:

• Heat 1 tbsp ghee in a large enough kadai and fry the ground-masala until the raw smell vanishes
• Add the contents of the pressure cooker, reserving the stock
• Mix well and fry for a minute
• Add the stock and the masala water. Bring to a boil and cook till the stock reduces to half.
• Add the roasted coconut and mix well
• Add the vinegar, mix well and check the salt and adjust if needed
• Cook until the stock is completely reduced
• Turn off the flame and proceed to tempering

Tempering the Sukka:

• Heat the ghee in a small pan
• Add the crushed garlic cloves and fry for a few seconds
• Add the curry leaves and fry till they turn aromatic. Ensure not to burn them
• Add the tempering to the Beef sukka, Give it a quick stir and close the lid for the flavours to infuse. Serve hot!

Notes

• If the grated coconut is very coarse, pulse it in a mixie for a couple of times to get a semi-coarse texture
• If you wish, you can garnish the beef-sukka with chopped coriander, just before serving
• Ghee is used as it imparts a rich-flavour to the dish. If you wish to use oil, although any vegetable oil would do, I suggest using coconut-oil as it heightens the flavour of the coconut and providing a homogeneous flavour profile.

Keyword Beef, Beef Sukka, Sukka

If you tried this recipe, leaving a comment below the post along with a star rating, will enable more readers and cooking enthusiasts to discover these recipes! Also, if you are on Instagram, do share a picture of the dish and tag @one_plate_please to be featured in my stories!

Do follow me on Instagram , Facebook, Twitter, and Pinterest.

Reach me by email at contact@oneplateplease.com