Malabar Style Dry Beef
Dry Beef prepared in Malabar style is a delicious non-vegetarian favourite of North Kerala. The hot and spicy accompaniment of cubed beef cooked in aromatic spices and sautéed with coconut slices is simply irresistible. Restaurants sell Parotta with Malabar Style Dry Beef which is a hot Thattukada dish both among young as well as old alike. The dry beef dish can be served with both appam and dosas too.
Raw beef pieces are marinated in a ground masala mixture and cooked until done. Cooked beef pieces are sautéed with sliced small onions and other spicy ingredients. The authentic flavour and taste of the natural spices makes Malabar Style Beef Fry simply special. Try the well illustrated Malabar Style Beef Fry today itself and enjoy.
Ingredients
- 1 kg Beef
- 1/2 Coconut
- For grinding:
- 1 1/2" piece Ginger
- 6 nos Green chillies big
- 2 nos Onions sliced lengthwise
- 1 tsp Coriander Powder
- Curry leaves
- 3/4 tsp Red Chilli Powder
- For seasoning:
- Lots of small red onions(Kunjulli)
- 1 tbsp Garlic paste
- 1 tsp Chilly powder
- 1 tsp Garam masala powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder Jeerakam
- 1 no Tomato finely chopped
Instructions
- Cut beef into small cubes.
- Marinate beef in the above ground masala for 15-20 minutes.
- Put beef with the masala in cooker. Don`t add water. Keep cooker on slow flame for 5-7 minutes, then into full flame. Keep for 15-20 minutes after one whistle.
- Chop coconut into small pieces.
- Add it after beef has been cooked and keep cooker for 1 more whistle.
- Fry coarsely ground small red onions and garlic.
- Add the powdered masalas.
- Add chopped tomato.
- Add meat and mix well. Let it simmer for a few minutes.
- :- One soup cube added to the dish will give it that extra flavour.
Tried this recipe?Let us know how it was!