The super spicy bird's eye chilly is an amazing flavour agent and it's true even when it's paired with beef cubes. A treat for your senses, the bird's eye chilly beef aka 'erachi kanthari perattu' can be the soulmate of any bread, tapioca or jackfruit dishes. Those who love some spicy and juicy starters can also have it without accompaniments. Here's how to make it:
Ingredients
250 gms beef cubes
10 gms ginger garlic paste
2 gms turmeric powder
10 gms coriander powder
10 gms fennel powder
Salt to taste
20 gms shallots
2 gms curry leaves
15 gms birds eye chilly
8 gms green chilly
10 gms coriander leaves
80 ml coconut oil
3 gms mustard seeds
5 gms garam masala powder
For garnish
Fried grated coconut
Coconut milk
Curry leaves
Whole red chilly
Preparation
Prepare a paste using curry leaves, coriander leaves, bird's eye chilly and green chilly
Boil the beef cubes in a pressure cooker with salt, turmeric powder, ginger garlic paste, coriander powder, fennel powder, garam masala and shallots
Heat coconut oil in a frying pan
Temper the mustard seeds and add the boiled beef cubes
Add the prepared paste to the beef and slow cook for 5 to 10 minutes in very slow heat until the beef gets dry
Enjoy with breads, rice or other accompaniments
