Cassava cooked with beef ribs, popularly known as Asiad is an iconic dish of Idukki. This recipe is shared by Parathode native Kunjumol Jose, who had won the Karshakasree award in 2012. Kunjumol says that the dish perfectly represents the incredible hard work, effort and passion of the farmers of Idukki. This dish is often enjoyed as a wholesome meal after a day of hard toil in the farms. It is mostly cooked with locally sourced fresh ingredients. Here is how to make Idukki special Asiad at home for Easter.
Ingredients
1 ½ kg cassava
1 kg beef ribs
½ tsp turmeric powder
1 tsp chili powder
2 tsp coriander powder
2 tsp meat masala
5 garlic cloves
1 small piece ginger
2 sprigs curry leaves
2 tsp coconut oil
2 eggs
100 gm shallots
2 onions
2 tsp ginger-garlic paste
3 green chilies
3 garlic cloves
1 piece ginger (finely chopped)
1 tsp Kashmiri chili powder
2 tsp coriander powder
2 tsp meat masala
2 tsp dry roasted coconut paste
Salt as required
Preparation
Wash the beef ribs a few times and drain them
Marinate the ribs with turmeric powder, chili powder, coriander powder, chili powder, meat masala, ginger, garlic, curry leaves and coconut oil
Keep it aside for at least an hour
After 1 hour, pressure cook the marinated beef ribs until 8 whistles
Cut the cassava into small pieces
Boil them by adding turmeric powder and salt
Drain and keep the cooked cassava aside to be used later
Heat coconut oil in a vessel
Saute shallots, onions, ginger-garlic paste, green chilies, garlic, ginger,
Now add Kashmiri chili powder, regular chili powder, coriander powder and meat masala
Saute until the raw smell of the powders is gone
Into it add the cooked ribs along with 2 tbsp gravy
Mix well
Now add the cooked cassava
Add the eggs too
Give everything a good mix
Spicy and delicious Asiad is ready.
