Idiyirachi

Ingredients

Dry meat (beef dried) - 250 gm

 Dry Chillies – 10-15 nos(depends on the spice level)

 Crushed small onion - 1/2 cup

 Crushed ginger - garlic - 1 tablespoon

 Curry leaves – 1 handful (as per ur choice, it will enhance the taste)

 Coconut oil - 4-5 table spoon

 Garam Masala / Meat Masala - 1 1/2 tsp. Turmeric powder – 1 tsp

 Black pepper powder 1tablespoon

Method of preparation 

Pour some water in the dry meat and cook it in a pressurr cooket until until three quarters cooked (for 3-4 whistles). When the steam goes out, drain it and take out the beef pieces and crush them on a mortar. Then put them in mixi jar and grind them. Don't be too powdered. Dry chilies are skewered on a skewer and grilled on fire. After that grind it well in the mixer along with the beef.

 Add 4 tablespoons of coconut oil to the uruli (you need coconut oil for the authentic taste) and add crushed small onion and fry it. It should not be brown in color. When sauteed well, add ginger-garlic and saute till the raw taste goes off. Then add curry leaves and saute well. The  add turmeric powder, 1 teaspoon garam masala/meat masala, 1/2 tablespoon black pepper powder and saute in low flame. After that, add crushed beef - dried chillies and mix well. In between, add 1 or 2 teaspoons of coconut oil, the rest of the meat masala and black pepper powder, and stir it to make it crispy. When it is well roasted, you can add a little pepper powder and mix it. Then turn off the stove. After cooling it can be stored in a dry airtight container. If left outside, it will stay intact for a week. After that, it is safe to refrigerate as the oil that drips out from the bottom may spoil. Then our idiyirachi is ready. If you grab a handful of hot rice with a little curd and idiyirachi... then you don't know how the bowl will be empty...