Beef Pickle
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Tender beef(cut in small pieces) - 2 1/2 kg
- Ginger(finely chopped) - 1 tsp
- Salt(As reqd) -
- Oil for frying -
- Gingelly oil - 1/2 cup
- Mustard seeds - 1 tsp
- Turmeric powder - 1/2 tsp
- Onions(finely chopped) - 2 cups
- Cloves(Grambu) - 12 nos
- Cinnamon(Karugapatta) - 6 nos
- Cardamom(Elakka) - 6 nos
- Tomato - 1/2 kg
- Vinegar(As reqd) -
- Garlic pods - 1/4 cup
- Ginger slices - 1 tbsp
- Sugar - 1/2 tsp
For grinding:-
- Chilly powder - 3 tbsp
- Ginger(fine pieces) - 1/2 tsp
- Garlic pods - 6 nos
- Mustard seeds - 1 tsp
- Fenugreek(Uluva) - 1/2 tsp
- Cumin seeds(Jeerakam) - 1/4 tsp
Ingredients
For grinding:-
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Instructions
- Heat sufficent refined oil in a pan.
- Fry the meat, small lots at a time.
- :- Do not allow the meat to harden.
- Grind together chilly powder, ginger pieces, garlic, mustard seeds, fenugreek seeds and cumin seeds with cold boiled water.
- Heat the remaining oil and the gingelly oil.
- Splutter mustard seeds.
- Fry turmeric powder and onion, till it becomes crisp.
- Remove and drain.
- Saute the spices followed by tomato.
- Keep stirring, till the oil separates.
- Add the ground masala paste and saute.
- Mix sugar in 2 tbsp of vinegar and add to the pickle.
- Allow it to boil again for one more time.
- Remove from fire.
- Cool and bottle it.
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