Idiyappam with Beef Curry

Ingredients

• 750 g Beef Chuck (Cut into 1.5-inch cubes)
• 3 tbsp Vegetable Oil
• 1 inch Cinnamon Stick
• 2 pc Cloves
• 2 pc Green Cardamom Pods
• 1 pc Bay Leaf
• 2 medium Onion (Finely chopped)
• 2 tbsp Ginger-Garlic Paste
• 3 medium Tomatoes (Pureed)
• 2 pc Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to your spice preference)
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 0.25 cup Curd (Whisked until smooth)
• 2 cup Hot Water
• 1.5 tsp Salt (Or to taste)
• 1 tsp Garam Masala
• 3 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Sear the Beef

   • Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
   • Pat the beef cubes dry with a paper towel. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned, about 5-7 minutes per batch.
   • Remove the seared beef with a slotted spoon and set it aside.
2. 2

   Sauté Aromatics and Spices

   • In the same pot, lower the heat to medium. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 30-45 seconds until fragrant.
   • Add the finely chopped onions and cook, stirring frequently, until they turn a deep golden brown, about 10-12 minutes. This step is crucial for the flavor of the gravy.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
3. 3

   Build the Curry Base

   • Reduce the heat to low. Add the turmeric, red chili, coriander, and cumin powders. Stir for 30 seconds to toast the spices.
   • Pour in the tomato puree. Cook, stirring occasionally, until the mixture thickens and you see oil separating from the masala at the edges, about 8-10 minutes.