Kerala Beef
Delve into the rich and bold flavors of Kerala Beef, a traditional South Indian delicacy that celebrates the essence of Kerala cuisine. Tender, marinated beef cubes are slow-cooked in an aromatic blend of spices, including coriander, fennel, and garam masala, alongside the earthy goodness of curry leaves, fiery green chilies, and tangy tomatoes. Sautéed in fragrant coconut oil and tempered with spluttering mustard seeds, this dish exudes a tantalizing aroma and deep, complex flavors. Perfectly paired with steamed rice, flaky parotta, or soft chapati, Kerala Beef is a comforting crowd-pleaser that brings authentic Kerala flavors to your table. Whether you're new to Indian cooking or a seasoned pro, this recipe offers a cozy, flavorful feast brimming with tradition.
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Recipe Information
Ingredients
- 500 g Beef (boneless, cut into small cubes)
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Coriander powder
- 1 tsp Black pepper powder
- 1 tsp Garam masala
- 1 tsp Fennel seeds (crushed)
- 1 tbsp Ginger (finely chopped)
- 1 tbsp Garlic (finely chopped)
- 200 g Shallots (thinly sliced)
- 2 sprigs Curry leaves
- 3 Green chilies (slit)
- 2 medium Tomatoes (chopped)
- 3 tbsp Coconut oil
- 0.5 tsp Mustard seeds
- 1 cup Water
- 1 tsp Salt
Instructions
In a mixing bowl, marinate the beef with turmeric powder, red chili powder, coriander powder, black pepper powder, and salt. Set aside for 15 minutes.
Heat 2 tablespoons of coconut oil in a pressure cooker or heavy-bottomed pot over medium heat.
Add the crushed fennel seeds, finely chopped ginger, garlic, and one sprig of curry leaves. Sauté until aromatic.
Add the sliced shallots and green chilies to the pot and sauté until the shallots turn golden brown.
Stir in the chopped tomatoes and cook until the tomatoes are soft and blended into the mixture.
Add the marinated beef to the pot and mix well to coat the meat with the spice mixture.
Pour in 1 cup of water and close the pressure cooker lid. Cook for 3-4 whistles or until the beef is tender. If using a regular pot, cover and simmer for about 30-35 minutes, stirring occasionally and adding more water if necessary.
Once the beef is cooked and the gravy has thickened, heat the remaining 1 tablespoon of coconut oil in a small pan.
Add mustard seeds and let them splutter. Then, toss in the second sprig of curry leaves and sauté briefly.
Pour the tempered mustard seeds and curry leaves over the cooked beef. Stir well to combine.
Serve hot with rice, parotta, or chapati.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2799 mg | 122% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 30.0 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3974 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
