Aug 29, 2009

Kerala Beef Fry

Kerala Beef Fry

Kerala style of Beef Fry is very popular all over the world where ever there are Keralites. This method claims its origin in the Travancore style of preparation - which is predominantly the cooking style in Kottayam. The ingredients which makes it special is the addition of Thengakkoth( thinly diced cocunut), pepper and curry leaves. Coconut oil is the preferred cooking medium if one wants to prepare with the original taste.

This beef fry is a very popular side dish - which goes very well with Kerala parotta, Chapati, rice.

More the oil added during frying, makes the dish more tastier, but loads it with additional fat.

Serves: 4


750 g beef, cut into 1 cm pieces, wash and clean

1/4 cup water

5 medium sized onions , sliced finely

2 springs curry leaves
3 green chillies, slit lengthwise
2 teaspoon pepper
Salt to taste
1/4 cup shallow fried coconut slices ( thengakkothu ) - Apply 1/4 teaspoon salt and 1/4 teaspoon turmeric powder and shallow fry in 2 teaspoon oil till golden color.
1 tablespoon cooking oil
1 teaspoon garam masala powder

First marination:

1/2 teaspoon turmeric powder
1 1/2 teaspoon red chilli powder
3 teaspoon coriander powder
1 teaspoon salt
2 teaspoon vinegar

Marinate beef with above ingredients and keep aside for 15 minutes.

Grind the following to a paste for second marination:

2 pods garlic ( 20 - 25 cloves )
25 g ginger
5 shallots ( chuvannulli )

Make a smooth paste of above ingredients in a mixer and marinate beef with this paste for half an hour.


Cook marinated beef along with 1/4 cup water for 20 - 25 minutes in a pressure cooker on a medium heat. Keep aside for cooling. Remove the cooked beef and reserve the broth for later use . 

Heat 1 tablespoon oil in a heavy bottomed kadai. Add finely sliced onions and fry till golden brown and fragrant. Add slit green chillies , fried coconut slices ( thengakkothu ) and curry leaves. Saute for 5 - 6 minutes.

Add cooked beef , garam masala powder and pepper powder. Add salt to taste - if required. Cover with a lid and cook on low heat for 25 - 30 minutes. Stir occasionally.

Cook till dry and fragrant. If the pieces are showing tendency to stick to bottom of kadai, add a teaspoon of oil and continue frying till done.

Serve with beef gravy , chapati / rice / Kerala Parotta...

Beef Gravy


1 finely sliced onion
1 finely sliced tomato
Salt and pepper to taste
1 teaspoon cooking oil


Heat oil in a pan. Add finely sliced onions and fry till golden brown. Add finely sliced tomatoes and saute for 4 -5 minutes on a low heat. Add beef broth. Adjust with salt and pepper. Cover with lid and boil on a low heat for 15 - 20 minutes. Gravy is very tasty and it goes well with rice/ chapati and Kerala Parotta.

Tips: If properly fried, this can last for a couple of days without refrigeration. This can also be refrigerated in an airtight container for the days together. Take out the required quantity and keep aside for half an hour. One can bring it back to its original taste by shallow frying in one teaspoon oil for 10 - 15 minutes. Some claims it is tastier this way...

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