Heat oil in pressure cooker and add the whole spices – cinnamon, cloves and cardamom. Sauté till fragrant.
Add the onions and sauté till transparent. Tip in the ginger, garlic and green chilli. Cook until done.
Add the masala powders – turmeric, coriander, chilly and garam masala one at a time, stirring it well to combine and cook.
Add the beef, potato and tomato to the gravy. Stir well to combine the masala. Pour in the thin milk of coconut and pressure cook until the beef is done. The cooking time may vary according to the beef.
Release the pressure of the cooker. Add salt and the thick milk of coconut. Let it simmer for 2 minutes and then turn off the flame.
In a mortar and pestle, crush the chopped shallots (alternatively use onions) and pepper corn coarsely.
Heat oil in a separate pan; add the crushed pepper and shallots. Fry till the colour of the shallots begin to brown and add curry leaves. Garnish the beef ellu curry with this and serve hot with puttu.
By Ria Samuel