Matta Rice, Nadan Beef Curry and Beans Mezhukkupuratti

Ingredients

• 500 g Beef (Stewing cut like chuck or brisket, cut into 1.5-inch pieces)
• 4 tbsp Coconut Oil (Divided use: 3 tbsp for curry, 1 tbsp for tempering)
• 300 g Onion (Approx. 2 medium onions, thinly sliced)
• 2 tbsp Ginger-Garlic Paste
• 3 whole Green Chilli (Slit lengthwise)
• 20 leaves Curry Leaves (Approx. 2-3 sprigs, divided use)
• 0.5 tsp Turmeric Powder
• 1 tbsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
• 1.5 tbsp Coriander Powder
• 1 tsp Black Pepper Powder (Freshly ground is best, divided use)
• 1 tsp Garam Masala
• 240 ml Thin Coconut Milk (Also known as second press coconut milk)
• 120 ml Thick Coconut Milk (Also known as first press coconut milk)
• 1.5 tsp Salt (Divided use, adjust to taste)
• 240 ml Water (For pressure cooking the beef)
• 0.5 tsp Mustard Seeds (For tempering)
• 2 whole Dried Red Chilli (Broken in half, for tempering)
• 60 g Shallots (Approx. 4-5 shallots, thinly sliced for tempering)
• 2 tbsp Coconut Slices (Optional, for tempering (known as 'thenga kothu'))

Instructions

1. 1

   Pressure Cook the Beef

   • In a pressure cooker, combine the beef pieces, 1 tsp of salt, turmeric powder, and 0.5 tsp of black pepper powder.
   • Add 240 ml (1 cup) of water and mix everything well.
   • Secure the lid and cook on medium-high heat for 6-7 whistles, or for about 20-25 minutes, until the beef is tender. Allow the pressure to release naturally before opening.
2. 2

   Prepare the Masala Base

   • While the beef cooks, heat 3 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the sliced onions and sauté patiently for 12-15 minutes, until they turn a deep golden brown. This step is crucial for the curry's rich color and flavor.
   • Add the ginger-garlic paste, slit green chilies, and about 15 curry leaves. Sauté for another 2-3 minutes until the raw aroma disappears.
3. 3

   Roast the Spices

   • Reduce the heat to low. Add the Kashmiri red chili powder, coriander powder, the remaining 0.5 tsp black pepper powder, and garam masala to the pan.
   • Stir continuously and roast for 1-2 minutes until the spices become fragrant and release their oils. Be careful not to burn them.

Ingredients

• 500 g Green Beans (Trimmed and cut into 1-inch pieces)
• 75 g Shallots (About 10-12, thinly sliced)
• 5 cloves Garlic Cloves (Lightly crushed)
• 3 tbsp Coconut Oil (Preferably virgin coconut oil)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-15 leaves)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 2 tbsp Water (Optional, only if needed to prevent sticking)

Instructions

1. 1

   Prepare Vegetables

   • Wash the green beans thoroughly under running water.
   • Trim the ends and chop them into uniform 1-inch long pieces.
   • Thinly slice the shallots and lightly crush the garlic cloves with the side of a knife or in a mortar and pestle.
2. 2

   Temper and Sauté Aromatics

   • Heat coconut oil in a heavy-bottomed pan (kadai) or skillet over medium heat.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30 seconds.
   • Immediately add the sliced shallots, crushed garlic, and curry leaves. Sauté for 3-4 minutes, stirring frequently, until the shallots soften and turn a light golden brown.
3. 3

   Add Beans and Spices

   • Add the chopped green beans to the pan.
   • Sprinkle the turmeric powder, red chilli powder, and salt over the beans.
   • Mix everything thoroughly for about 2 minutes, ensuring the beans are evenly coated with the oil and spices.