A classic Kerala-style beef curry featuring tender beef slow-cooked in a fragrant blend of spices and rich coconut milk. This authentic dish is hearty, aromatic, and pairs perfectly with parotta or steamed rice.
Prep25 min
Cook65 min
Servings4
Serving size: 1 cup
606cal
36gprotein
19gcarbs
44g
Ingredients
500 g Beef (Stewing cut like chuck or brisket, cut into 1.5-inch pieces)
4 tbsp Coconut Oil (Divided use: 3 tbsp for curry, 1 tbsp for tempering)
300 g Onion (Approx. 2 medium onions, thinly sliced)
A comforting and hearty Kerala dish made from mashed tapioca and a fragrant coconut-chili paste. It's a rustic classic, often enjoyed with spicy fish curry or as a standalone meal.
Homestyle Nadan Beef Curry with energy-giving Kappa Puzhukku – a protein-packed, perfectly spiced delight!
This kerala dish is perfect for lunch. With 1735.86 calories and 40.02g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Black Pepper Powder (Freshly ground is best, divided use)
1 tsp Garam Masala
240 ml Thin Coconut Milk (Also known as second press coconut milk)
120 ml Thick Coconut Milk (Also known as first press coconut milk)
1.5 tsp Salt (Divided use, adjust to taste)
240 ml Water (For pressure cooking the beef)
0.5 tsp Mustard Seeds (For tempering)
2 whole Dried Red Chilli (Broken in half, for tempering)
60 g Shallots (Approx. 4-5 shallots, thinly sliced for tempering)
2 tbsp Coconut Slices (Optional, for tempering (known as 'thenga kothu'))
Instructions
1
Pressure Cook the Beef
In a pressure cooker, combine the beef pieces, 1 tsp of salt, turmeric powder, and 0.5 tsp of black pepper powder.
Add 240 ml (1 cup) of water and mix everything well.
Secure the lid and cook on medium-high heat for 6-7 whistles, or for about 20-25 minutes, until the beef is tender. Allow the pressure to release naturally before opening.
2
Prepare the Masala Base
While the beef cooks, heat 3 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the sliced onions and sauté patiently for 12-15 minutes, until they turn a deep golden brown. This step is crucial for the curry's rich color and flavor.
Add the ginger-garlic paste, slit green chilies, and about 15 curry leaves. Sauté for another 2-3 minutes until the raw aroma disappears.
3
Roast the Spices
Reduce the heat to low. Add the Kashmiri red chili powder, coriander powder, the remaining 0.5 tsp black pepper powder, and garam masala to the pan.
Stir continuously and roast for 1-2 minutes until the spices become fragrant and release their oils. Be careful not to burn them.
4
Combine and Simmer
Pour the cooked beef along with all its cooking liquid (stock) into the masala.
Add the remaining 0.5 tsp of salt (or to taste). Mix well to coat the beef with the spices.
Bring the curry to a boil, then reduce the heat, cover the pan, and let it simmer for 15-20 minutes. This allows the beef to absorb all the flavors.
5
Finish with Coconut Milk
Stir in the thin coconut milk. Increase the heat slightly and let it simmer gently for 5-7 minutes, allowing the gravy to thicken.
Reduce the heat to the lowest setting and add the thick coconut milk. Stir gently and heat through for just 1-2 minutes. Do not let it boil, as this can cause the milk to curdle.
6
Prepare the Tempering (Tadka)
In a separate small pan, heat the remaining 1 tbsp of coconut oil over medium heat.
Add the mustard seeds and let them splutter completely.
Add the dried red chilies, sliced shallots, coconut slices (if using), and the remaining curry leaves.
Fry, stirring frequently, until the shallots and coconut slices turn a crisp golden brown.
7
Rest and Serve
Pour the hot tempering over the beef curry. Give it a gentle stir to combine.
Turn off the heat, cover the pan, and let the curry rest for at least 20-30 minutes. This resting time is essential for the flavors to meld and deepen.
Serve hot with Kerala parotta, appam, idiyappam, or steamed rice.
1130cal
4gprotein
239gcarbs
19gfat
Ingredients
1 kg Tapioca (Peeled and cut into 1-inch cubes)
8 cup Water (For boiling the tapioca)
1 tsp Salt (For boiling the tapioca)
1.5 cup Grated Coconut (Fresh is preferred, but frozen (thawed) works well)
4 pcs Green Chilies (Adjust to your spice preference)
6 pcs Shallots (Peeled)
4 pcs Garlic Cloves (Peeled)
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
2 tbsp Coconut Oil
1 tsp Mustard Seeds
2 pcs Dried Red Chilies (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
Instructions
1
Prep & Boil Tapioca
Peel the outer brown skin and the inner pinkish layer of the tapioca. Chop into uniform 1-inch cubes.
Wash the cubes thoroughly under running water several times to remove excess starch.
Place the tapioca in a large pot with 8 cups of water and 1 tsp of salt. The water should be about 2 inches above the tapioca.
Bring to a rolling boil and cook for 15-20 minutes, or until the tapioca is fork-tender but not falling apart.
Drain the water completely using a colander and set the cooked tapioca aside.
2
Prepare Coconut Paste
In a small grinder or mixie jar, combine the grated coconut, green chilies, shallots, garlic cloves, cumin seeds, and turmeric powder.
Pulse 3-4 times without adding any water. The goal is a coarse, crumbly mixture, not a fine paste.
3
Combine & Mash
Return the drained tapioca to the same pot and place it over low heat.
Add the ground coconut paste and the remaining 0.5 tsp of salt over the tapioca.
