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The Heart of the Recipe

• The Foundation: Prime, lean Beef, hand-trimmed and prepared with care.

• The Purification Rinse: A traditional wash of high-quality Vinegar, Sea Salt, and Turmeric to ensure purity.

• The Signature Marinade: A vibrant blend of Turmeric, Red Chili powder, and Sea Salt.

• Fresh Aromatics: Hand-sliced Garlic, julienned Ginger, slit Green Chilies, and fresh Curry Leaves.

• The Artisanal Spice Base: Mustard seeds, roasted Fenugreek (Uluvapodi), and Turmeric.

• The Secret Touch: Whole Asafoetida (Kattakayam), pan-roasted and freshly ground in-house for a superior, lingering aroma.

• The Medium: Pure Sesame Oil (Nallenna) and authentic Toddy Vinegar (Kallu Vinegar) for a sharp, traditional finish.

The Community Method

I. Preparation & Purification
We begin by selecting premium beef, carefully hand-trimming the meat to remove all fat and excess. The beef is then thoroughly cleansed in a traditional mixture of vinegar, salt, and turmeric before being left to drain completely, ensuring the meat is perfectly prepared to receive the spices.

II. The Slow Cure
The prepared beef is hand-marinated with our house blend of turmeric, salt, and red chili powder. We allow the meat to rest for one to two hours, giving the spices ample time to penetrate deep into the fiber, which seasons the meat and firms its texture.

III. The Golden Sear
In a traditional heavy-bottomed vessel, the marinated beef is fried in pure sesame oil until it reaches a beautiful golden, firm consistency. This step locks in the savory juices and creates the signature texture our community loves.

IV. Tempering the Aromatics
In the same aromatic oil, we temper mustard seeds until they crackle. We then add our hand-cut ginger, garlic, green chilies, and curry leaves, sautéing them until their fragrance fills the kitchen. On a gentle flame, we introduce the chili powder, turmeric, and fenugreek. At this stage, we add our freshly ground, roasted asafoetida, which provides a level of aromatic depth that pre-packaged powders cannot match.

V. The Final Union
Authentic toddy vinegar and a pinch of salt are added, bringing the mixture to a vigorous, rolling boil. Once the gravy has reduced into a rich, glossy coat, we fold in the fried beef. The preserve is allowed to simmer until the beef and the thick spice reduction are perfectly married.

Kitchen Notes

Once the preserve has cooled to room temperature, it is transferred into sterilised glass jars. To maintain its peak flavor and heritage quality, ensure the beef remains submerged under a thin layer of the seasoned oil.

Taste Profile

• Spicy

• Tangy

• Deep, rich flavour

• Firm texture

Why This Matters

By choosing this product, you are supporting women from Fort Kochi and Mattancherry who are building independent livelihoods through traditional food practices.