Kerala Special: Pothu Kurumulakittu Ularthiyathu

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Beef UlarthiyathuWhen it comes to meat recipes, nothing quite matches up to the awesome delicacies that are cooked at this small corner of the world. At the cost of sounding a bit too prejudiced, let me state that there are few meat recipes that perhaps quite match up to the exquisite delights that the Kerala cuisine boasts of.

Today, I have for you a very simple recipe that also has minimum hassle associated with it. I wouldn’t call myself impatient, but I guess I am one of those cooks who would get his work done in as little time as possible, and yet never compromising on the quality of the dish.

Today being a Hartal day, we had decided to cook something special, and though we happen to be aficionados of chicken in general, there is the very occasional Pothu (buffalo) dish that we try out.  This one, in particular, is something that we call ‘Pothu Kurumulakittu Ularthiyathu’ which takes less than half an hour to prepare. And this how.

Ingredients: Buffalo bits, Big Onions, Green Chillies, Ginger paste, Garlic paste, Mustard Seeds, Pepper powder, Red Chilli powder, Cumin powder, Turmeric powder, Garam masala, Coconut bits, Curry leaves andCoconut oil.

  1. Wash the buffalo bits thoroughly and marinate with Red Chilli powder, Cumin powder and Turmeric powder. Rub in some garlic and ginger paste, add some Garam masala, and let it be for 10 to 15 minutes.
  2. Throw in some finely chopped onions and green chillies on to the marinated meat, add enough water, and pressure cook the meat. I like my meat real tender, and would hence go on for a few whistles more than the usual. 😛
  3. On a separate pan, heat some coconut oil, burst mustard seeds and and saute some onions. Add the coconut bits (coconut cut into small pieces, and popularly known as ‘Thenga Kothu’) and quite a liberal handful of curry leaves (the more, the better) with a large teaspoon of pepper powder sprinkled all over.
  4. When the onions turn translucent and the coconut bits turn golden, add the pressure cooked meat to it, along with any masala stock that has been left over in the cooker. Mix thoroughly and cook for another 5 to 10 minutes, or until the gravy is all dried up. Serve hot with rice or rotis! 🙂