Not many people associate India with beef. Spirituality Yes,
maybe the plant, but certainly not beef.
But then it may not have been to Kerala,
the State of South India that loves beef – preferably fried.
Beef fried Kerala is the stuff of legend.
Is to provide the best kind, I was told, in the little shops on the side of the road, indescribably so you may miss them altogether if not for the smell wafting out.
It’s really delicious aroma with hints of coconut and curry leaves, cinnamon, cloves, coriander powder and cold toast.
I visited one of these shops, the hotel Paputty called.
Paputty do not bother with unnecessary elements such as menus. If you had bothered to come in, it’s supposed to want fried beef.
This is the only thing the hosts, Harry Lal and Ranjit Palestinian Authority, want to eat, but to humor me that they ordered a lavish including fry beef and curry beef spread, beef roast, as well as Kerala bread essence, “Barantha Malabar” and thin rice noodle called “idiyappam”.
“When I put the beef fry in my mouth, my tongue tells me I’m in the real heaven now,” Harry tells me.
The key to this dish is “heavenly” is coconut, and a selection of spices Kerala, and a lot of patience.
To make fried beef or authentic “Thanga Kotthu Irachi”, and the meat should be stir-fried along with coconut flakes on a slow fire for half a day.
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