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Beef with other ingredients
Published On: 09 Nov 2011
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
for more details, click the name of the ingredient
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
English: Brown Sugar
tamil: Pazhuppu sarkkarai/vellam
kannada: Kandu sakkare
hindi: Bhuri Sharkara
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
For preparing mussaman curry, allow the beef to simmer in a vessel with coconut milk till the beef becomes tender on low flame.
Pour the coconut cream into another pan and allow it to cook for 8 minutes, stirring constantly, until an oily sheen appears on the surface.
Stir in the mussaman curry paste into the beef.
Add the fish sauce, brown sugar, tamarind juice, cardamom, cinnamon, potatoes and onions. Allow it to simmer gently for 10-15 minutes.
Toss in the peanuts and cook for a further 7 minutes on low flame.
Mussaman curry is ready. Serve hot with rice.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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