Kerala Style Beef Pepper Roast is one of those classic dishes that never fails to impress. Tender pieces of beef cooked with onions, spices and a generous dose of freshly crushed pepper create a dish that’s bold, aromatic and full of flavor. I love that the rich and flavor packed masala clings beautifully to the meat, making every bite absolutely delicious.
This is a perfect side dish for rice, appam, Puttu or even chapathi, especially when you’re in the mood for something warm and comforting. It’s one of those recipes that tastes even better the next day, as the flavours deepen and come together. If you love a good peppery kick, I recommend you to try out this Beef Pepper Roast.
If you are a beef fan, you can also check out these recipes: Kallu Shappu Beef Fry, Kerala Beef Fry, Thattukada Beef Curry
Products recommended for this recipe
Kerala Style Beef Pepper Roast
Ingredients
- Beef – 500 gms (cut into cubes, measured after cleaning)
- Onion – 1 medium (sliced)
- Pearl Onion – 3/4 cup (measured after peeling, crushed)
- Crushed garlic – 1 tbsp
- Crushed ginger – 1/2 tbsp
- Fennel seeds – 1/2 -3/4 tsp
- Whole black pepper – 1.5 tsp
- Turmeric powder – 1/2 tsp
- Coriander powder – 2.5 tsp
- Garam masala – 1/2-1 tsp
- Vinegar – 1 tsp
- Thin coconut milk – 1/2 cup
- Salt
- Coconut oil – 2 tbsp + 1 tsp
- Curry leaves
- Mustard seeds- 1/4 tsp
Instructions
- Dry roast the fennel seeds and whole black pepper for 5-6 mins. Once it's cooled, crush into a fine powder using a mortar and pestle.
- Keep 2 tbsp of crushed pearl onion aside.
- Heat 1 tbsp oil in a pressure cooker and add sliced onion and remaining crushed pearl onion. Cook till it caramelises. Add crushed ginger & garlic and curry leaves. Cook for 4-5 mins till the raw smell goes.
- Add half of the ground fennel seeds and black pepper, turmeric, coriander powder and garam masala. Cook for 4-5 mins, till oil starts appearing. Add vinegar and mix well.
- Add 1 tbsp of thin coconut milk to bring the masala together. Add cleaned beef cubes and mix well. Once the beef starts changing color, add the rest of the thin coconut milk. Bring it to boil. Cover and pressure cook till it's done.
- Heat 1 tbsp oil in a wide pan and crackle mustard seeds. Add 2 tbsp of crushed small onion and cook till it browns. Add the rest of the fennel and black pepper powder. Cook for 2-3 mins. Add the cooked beef along with gravy. Mix well. Continue to cook for 5-7 mins on low flame. Add some more curry leaves. Switch off the flame and drizzle 1 tsp of coconut oil. Let the curry rest for half an hour for the flavour to settle in.
