Kerala Style Beef Curry Archives

Beef Kizhangu Curry is a Kerala style Beef curry with Potato and spices.

Best combination

Rice + Moru curry
Chapati/ Porotta

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Cooking Time: 30

Ingredients

1. Beef - 500 gms - Cut into small pieces

2. Potato - 1 Cup - Cubed (Large one)

3. Onion/ shallots - 1 Cup - Thinly sliced

4. Ginger - 1 Tablespoon - Chopped

5. Turmeric powder - 1/2 Teaspoon

6. Green chilly - 4 Nos

7. Curry leaves - 2 Stems

8. Salt - As required

--- Other Ingredients ---

9. Coconut oil - 2 Tablespoon

10. Mustard seeds - 1/2 Teaspoon

11. Ginger Garlic paste - 1 1/2 Tablespoon

12. Red chilly powder - 1 Tablespoon

13. Coriander powder - 1/2 Tablespoon (Mallipodi)

14. Garam masala powder - 1/2 Tablespoon

15. Pepper powder - 1 Teaspoon

16. Tomato - Chopped - 1/2 Cup

Instructions

Rub ingredients 3 – 8 with beef and potato pieces and pressure cook it. (Add half cup of water if necessary, or water from beef is enough for gravy)

Heat oil in a pan splutter mustard seeds. Then saute ginger garlic paste till raw smell is gone.

Add spice powders from 12 – 15 and roast for a minute in very low flame.

Add chopped tomato, mix with the roasted ingredients and cook till tomato is mashed well.

Add cooked beef and potato curry to the mashed tomatoes and mix well.

Put the lid on and cook for 5 more minutes in low flame till all the masala is combined with beef well.

Serve hot.

Notes

- Raw banana/ Raw papaya also can be added to make beef curry, instead of potato or along with potatoes.

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Kerala Style Beef Curry | Naadan Beef Curry Recipe is a popular non veg dish in Kerala. Naadan means local, i.e local Kerala Beef Curry. The main ingredient for Naadan Beef curry is “Coconut bites” but still it is optional as some people don not like to bite coconut in between. For me, I like to bite coconut bits more than the beef pieces ?

Best Combination

Tapioca (Kappa) Vevichathu
Rice + Moru curry/ Sambar/ Rasam
Rice + Chammanthi + Pickle
Chapati/ Porotta/ Puttu/ Appam/ Idiyappam

Kerala Style Beef Curry | Naadan Beef Curry Recipe

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Serves: 4 Prep Time: 10 m Cooking Time: 30 m

Ingredients

1. Beef - 1/2 Kg
2. Coconut bits - 1/2 Cup
3. Cardamom - 2 Nos (Elaykka)
4. Cinnamon stick - 1 Inch piece (Karuka Patta)
5. Cloves - 4 Nos (Grambu)
6. Shallots/ Onion - 2 Cups - Sliced (Chuvannulli)
7. Green chilly - 4 Nos - Slitted
8. Ginger - 1 Tablespoon - Crushed
9. Garlic - 1 Tablespoon - Crushed
10. Curry leaves - 1 Stem
11. Turmeric powder - 1/4 teaspoon (Manjal podi)
12. Chilli Powder - 1 1/2 Tablespoon (Mulak podi)
13. Coriander powder - 1 Tablespoon (Malli podi)
14. Pepper corns - 1/4 Teaspoon - Crushed (Kurumulak)
15. Fennel seeds - 1/2 Teaspoon (Perumjeerakam)
16. Coconut oil - 1 Tablespoon
17. Salt - As required

Instructions

Heat oil in a pan and fry coconut bits till light brown color and keep aside.
In the same oil splutter mustard seeds and saute ingredients 3-5 for a minute in low flame.
Add ingredients 6 – 10 and salt and saute until onion become light brown color in medium flame.
Add ingredients 11 – 14 one by one and saute till the row smell goes off in low flame.
Add cleaned beef and saute for 2 minutes.
Add 2 cups of boiled water, mix well and cook or pressure cook until beef is perfectly cooked.
Add fried coconut bits, fennel seed powder and 2 stems more curry leaves and cook for 5 minutes more.
Switch off the flame and serve hot.

Notes

• Better to cook beef in a pressure cooker as beef takes long time to cook. • Use tender meat for taste and cooking fast. • Add 1 teaspoon vinegar to cook the meat fast it also give little sourness to the curry. • Some chopped tomatoes also can be added after sauteing onion but optional. • Usually water dried coconut is used for coconut bites but still the fresh coconut can also be used. • Coconut bits can be added either after frying or directly added while cooking the beef. • The amount of water can be adjusted according to the thickness of the gravy needed and it will also depends on the time taken to cook the meat. If meat takes long time to be cooked, more water to be added. • For the tender beef which takes less time to cook, no extra water is needed to add. Water in beef is enough for cooking. • If gravy needs more water when checking after cooking, add boiling water to loosen the gravy. • Shallots are best for beef curry but can be replaced with onion or both can be added in a ratio. • Excess coriander powder and pepper powder will change the taste and color of the curry. Also good to add crush pepper than pepper powder.

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