Red chilly powder-1tsp
Coriander powder-1/2 tsp
Turmeric powder-1/4 tsp
Fennel powder (പെരുംജീരകം)-1/2 tsp(optional)
Meat masala-1/2 tsp
Mustard seeds-1/2 tsp
Fenugreek seeds (ഉലുവാ) -1/2 tsp
Curry leaves-a handful
Garlic-2 tsp, minced
Green chilly- 3, sliced
Dry red chilly-3(optional)
Red chilly powder-1 tsp
Garam masala-1/2 tsp
Black pepper powder-1/4 tsp
Asafoetida (കായം)-1 small pinch
Oil for frying (gingelly oil preferred), or any veg oil
Clean and drain beef. Cut into very small pieces.
Rub the ingredients enlisted under set1 on beef. Cover and leave it in refrigerator for at least 1 hour.
Transfer the beef into a pan and cook it covered for 10-15 min (No need to add water). Open the lid and drain the excess water. Once it is half cooked, (if you see the gravy/ masala powder is sticking on the pan, add 1 tbsp of vinegar and try to dissolve all the gravy-we will use this at the end of the preparation) take out the beef pieces and fry them in oil until both sides are reddish brown. Keep it aside.
Add oil in a pan and splutter mustard seeds followed by fenugreek seeds and curry leaves. Stir in set 3 ingredients and saute until ginger/garlic is light brown. Add set 4 masala powders and stir for 2-3 min. Pour in 2 tbsp vinegar and the gravy dissolved in vinegar. Bring it to boil and turn off the flame. Add fried beef pieces, check for salt, add a small pinch of asafoetida and mix everything well.
Transfer into a air-tight jar, the pickle will be ready to use within 1 week.