Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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  • 750 g - meat
  • Tamarind - small piece (soak in water and extract the pulp)
  • 2 cups - grated coconut - for extracting milk
  • 1 cup - grated coconut
  • Salt to taste
  • To prepare paste:
  • 20 - red chillies
  • 1 tsp - turmeric power
  • 1 tsp - garlic
  • 3 pieces - ginger (1 inch)
  • To be roasted and powdered:
  • 1 tsp - coriander seeds
  • 1 tsp - cumin (aniseed)
  • 1 tsp - sajeera

How to Make Rendang

  • Keep the ground paste and powdered masala ready.
  • Cut the meat into pieces, and cook in some water, vinegar and salt.
  • Shred the cooked meat into pieces.
  • Extract 2 cups of milk from the coconut.
  • Dilute the ground masala in the coconut milk and cook the meat in it.
  • Fry the coconut. Then grind it and dilute it in tamarind water.
  • When the gravy has reduced by half, mix in the fried coconut and tamarind mixture.
  • See that you stir it occasionally so that it does not stick to the vessel.
  • Keep it on the fire till all the gravy has reduced and the oil separates.
  • Saute and fry in the oil and lastly sprinkle the powdered ingredients and remove from fire.