📝 About This Recipe
A coastal South Indian masterpiece, this Beef Sukka is a dry, intensely flavorful curry that celebrates the marriage of slow-roasted beef and aromatic grated coconut. Originating from the Mangalore region, this dish is defined by its 'Sukka' (dry) consistency and the use of a unique spice blend known as Bafat powder or a custom-roasted masala. Each bite offers a complex explosion of earthy cumin, fiery chilies, and the sweet, nutty crunch of toasted coconut, making it an irresistible treat for meat lovers.
🥗 Ingredients
Meat and Marinade
- 1 kg Beef (cut into 1-inch cubes, preferably with a little fat for flavor)
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Ginger-Garlic paste (freshly ground)
- 1 teaspoon Salt (adjust to taste)
Roasted Spice Paste (Masala)
- 8-10 pieces Dried Kashmiri Red Chilies (provides deep red color without excessive heat)
- 2 tablespoons Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Black Peppercorns
- 4-5 pieces Cloves
- 1 inch Cinnamon stick
- 1 teaspoon Tamarind paste (or a small marble-sized ball of soaked tamarind)
The Coconut Base and Aromatics
- 1.5 cups Fresh Grated Coconut (frozen unsweetened coconut works too)
- 3 tablespoons Coconut Oil (essential for authentic flavor)
- 2 large Red Onions (finely sliced)
- 2 sprigs Curry Leaves (fresh is highly recommended)
- 4-5 cloves Garlic (crushed with skin on for the final tempering)
👨🍳 Instructions
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1
In a pressure cooker or heavy-bottomed pot, combine the beef cubes, turmeric, ginger-garlic paste, and salt. Add about 1/2 cup of water (beef will release its own juices) and cook until the meat is tender. If using a pressure cooker, this usually takes 5-6 whistles or 20 minutes on medium heat.
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2
While the beef cooks, place a small frying pan over medium-low heat. Dry roast the dried red chilies, coriander seeds, cumin, peppercorns, cloves, and cinnamon until they become aromatic and slightly darken. Do not burn them.
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3
Once the spices have cooled, grind them with the tamarind paste and a splash of water into a smooth, thick red paste. Set aside.
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4
In the same frying pan, lightly toast 1 cup of the grated coconut for 2-3 minutes until it just starts to turn golden. Pulse this toasted coconut in a blender for 2 seconds—it should be coarse, not a paste.
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5
Heat coconut oil in a large kadai or deep skillet. Add the sliced onions and one sprig of curry leaves. Sauté until the onions turn a deep golden brown.
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6
Add the ground red spice paste to the onions. Fry on medium heat for 4-5 minutes, adding a tablespoon of oil if it sticks, until the oil starts to separate from the masala.
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7
Add the cooked beef along with all its remaining cooking liquid (stock) into the pan with the masala. Stir well to coat every piece of meat.
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8
Simmer the beef uncovered on medium heat. The goal is to evaporate the liquid so the masala thickens and clings to the meat.
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9
Once the liquid has reduced by 80%, stir in the coarsely pulsed toasted coconut and the remaining 1/2 cup of fresh (un-toasted) coconut.
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10
Reduce heat to low and continue to cook, stirring frequently, for another 10-15 minutes. The dish is ready when the beef is dark, dry, and the coconut has integrated into a thick, textured coating.
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11
In a tiny separate pan, heat a teaspoon of coconut oil and fry the crushed garlic cloves and remaining curry leaves until crispy. Pour this over the beef as a final 'tadka' or tempering.
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12
Give it one final mix, check for salt, and let it rest for 10 minutes before serving to allow the flavors to deepen.
💡 Chef's Tips
Use coconut oil for that authentic coastal South Indian aroma; vegetable oil won't provide the same depth. For the best texture, ensure the beef is cut into small, uniform cubes so the coconut masala can coat more surface area. If you don't have a pressure cooker, slow-cook the beef in a covered pot for 1 to 1.5 hours until tender. Don't skip the tamarind; the slight acidity is crucial to balance the heat of the chilies and the richness of the coconut. Adjust the number of chilies based on your heat tolerance, but keep the Kashmiri chilies for that signature vibrant red color.
🍽️ Serving Suggestions
Serve hot with Neer Dosa (thin rice crepes) for a traditional Mangalorean experience. Pairs beautifully with steamed Basmati rice and a simple Dal (lentil curry) on the side. Try it with Malabar Parotta—the flaky layers are perfect for scooping up the spicy coconut bits. Serve as a dry appetizer or 'touchings' alongside a chilled glass of fresh lime soda or coconut water. Accompanied by a side of sliced red onions and a wedge of lime to cut through the richness.