Beef Malarthiyathu..

Well quite late to update this blog as I was on a diet for the last 7-8 months. During this fasting period I skipped my 10 am coffee and 3 pm glass of water off my regular diet...Needless to say I held strong and the fasting was followed religiously which helped me shed .005 gram in the last one year. To celebrate this breaking off the fast I decided to make some nice “beef malarthiyathu”...

I was itching to make something, which would have a naadan flavor...Fortunately after years of experimenting on guinea pigs called my roommates I managed to make something that was edible…

Beef Malarthiyathu cooked using the principles of ayurveda is for the health conscious. I have used techniques handed over generations from Josephettan of karimpumkala kallu shaappu to make this culinary delight. . Just kidding man...

Well how to make this?? A 20 minute job I ll say... Cut the meat (500 gm) into cubes and marinate it with meat Masala (guys don’t confuse it with desi Masala and stuff). Pressure-cook it without adding any water or salt and after 2 whistles taking it off.

Now in a separate vessel heat two tables spoon of oil and drop a pinch of mustard and wait till they make those silly tickling sounds. Add a cup of sliced onions and green chilies (2-3) along with thengaa kothu…when the onions are half fried add a teaspoon of ginger garlic paste. And after say a minute, add curry leaves along with coriander powder (half teaspoon), chilly powder (quarter teaspoon) and some pepper powder (quarter teaspoon)...Allow it to sauté until the entire stuff looks like a fine blend and then add the cooked meat into it. Mix the entire stuff as if your life depends on it. Add more meat Masala if required and salt as necessary. Add water just enough for it get cooked.

Now here comes the trick, which most people don’t reveal…beef malarthiyathu tastes good only if it is over fried... so when the Masala starts sticking to the bottom and you get the nauseating smell, turn a blind eye to it or well here, turn a close nose to it...wait for a minute or two and then add a little water say 2-3 teaspoon and scrape out all what is sticking in the bottom. Mix the whole thing again and then you get the authentic dark brown color which otherwise u never gonna get..

Delicious beef malarthiyathu is ready to eat...A glass of beer and some sliced onion dipped in lemon is the perfect appetizer for this calorie-fat bomb…
Statutory Warning

• Folks abroad who try this dish make sure the exhaust fan is running otherwise am sure you will invite the police home... The smell of masala’s is easily mistaken as poison gas/terrorist attack etc etc in the west.


• ‘Navarasa’s’ on the face of the consumer can be safely ignored. But if he/she is in a ‘savasana’ pose for more than three hours after consumption please call 911

Tips

• Cutting onions are the most difficult part. Take help of woman folk at home who missed the tearjerker serial of the day. They will be more than happy to do it for you…


• If someone asks you whether the dish is healthy. Push him/her over the window or throw chilly powder in the eyes.