Here is the recipe…
Heat oil in a pan and fry coconut, small onion (8), fennel seeds and turmeric powder (1/4 tsp) till it becomes golden brown. Let it cool completely. Grind the mixture without water…
Marinate cleaned beef pieces with ingredients listed from onion to coriander powder and salt for 10-15 mins…
Heat oil in a pressure cooker and add cloves and cinnamon stick. Add marinated beef and curry leaves. Cook for 2-3 mins on low flame…
Add potato and water. Mix well. Bring it to boil and close the cooker and cook till the beef is done (refer notes)…
Add the ground coconut mixture to the cooked beef and cook on low flame for 5-7 mins. Do a taste test and add more salt or water if required…
Heat a little oil in a small pan and crackle mustard seeds. Add sliced small onion (5) and fry till it turns golden brown. Add this to the beef curry…
Recipe adapted from Ummi Abdulla's “Malabar PachakaVidi”
Ingredients
- 500 gms Beef (measured after cleaning, cut into bite size pieces)
- 1 small - medium Potato (cubed)
- 3 Cloves
- a small stick Cinnamon
- 2 big Onion (sliced)
- 1.5 tbsp Crushed ginger & garlic (each)
- 2 Green chillies (chopped)
- 1/2 tsp Turmeric powder
- 2 tsp Chilli powder
- 3 tsp Coriander powder
- 1 cup Grated coconut
- 8 Small onions / Pearl Onions (sliced)
- 1 tsp Fennel seeds
- 1/4 tsp Turmeric
- 1 cup Water
- Salt
- Coconut oil
- Curry leaves
To temper
- 5 Small onion / Pearl onion (sliced)
- 1/4 tsp Mustard seeds
Instructions
- Heat oil in a pan and fry coconut, small onion (8), fennel seeds and turmeric powder (1/4 tsp) till it becomes golden brown. Let it cool completely. Grind the mixture without water. Add 1-2 tbsp hot water to the ground mixture and keep it aside.
- Marinate cleaned beef pieces with ingredients listed from onion to coriander powder and salt for 10-15 mins. Heat oil in a pressure cooker and add cloves and cinnamon stick. Add marinated beef and curry leaves. Cook for 2-3 mins on low flame. Add potato and water. Mix well. Bring it to boil and close the cooker and cook till the beef is done (refer notes).
- Add the ground coconut mixture to the cooked beef and cook on low flame for 5-7 mins. Do a taste test and add more salt or water if required. The gravy tends to thicken a little as the curry rests, so adjust the consistency accordingly. Remove from fire.
- Heat a little oil in a small pan and crackle mustard seeds. Add sliced small onion (5) and fry till it turns golden brown. Add this to the beef curry.
- Let the curry rest for sometime before serving, this helps the flavour to develop.
- You can serve the curry with Rice, Chapathi, Pathiri, Appam, Puttu etc;
Notes
I use Indian beef.
To cook beef: Close the cooker and put on weight. Cook on high flame, till the first whistle comes. Reduce flame to the lowest and cook for 10-12 whistles. Switch off and keep the cooker closed till pressure drops, around 15-20 mins.
The cooking time of beef may vary depending on the type of beef you use.
The curry keeps well in the fridge for 2-3 days.
To cook beef: Close the cooker and put on weight. Cook on high flame, till the first whistle comes. Reduce flame to the lowest and cook for 10-12 whistles. Switch off and keep the cooker closed till pressure drops, around 15-20 mins.
The cooking time of beef may vary depending on the type of beef you use.
The curry keeps well in the fridge for 2-3 days.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu
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Tried today! Was so yummy. Thanks for sharing the recipe
You are welcome! Happy to know that the recipe came out well for you. Thanks for leaving a comment here :)
Tried this out Yesterday.Came out Pretty Good.Really enjoyed it.What led me to try this Recipe was the the Picture you have posted in the beginning.
It is so appealing that you can actually taste the Curry by just looking at the picture.Thank You.
Hi Pradeep,
Thank you very much :) Great to know that the picture inspired you to try out this recipe. I’m glad you liked it.
Wish you a Happy New Year!
Cheers
Maria
aru ban thannalum njanga thinnum beef.. “beef” illathe enthonnu life….cheers maria, nice story and nice presentation too…..love it…..
rgds,
MTW
hehe, that’s the spirit :) Thanks for your comment!
Cheers
Maria
Love reading your stories in each post.. Cracked up on reading the ‘acha-din’ sentence..
Thank you so much :) It’s always nice to know, somebody is reading my stories ;)
Cheers
Maria
This is one of my personal favourite too :) Do you know about “aana pathiri” from malabar side? “Aana” not elephant pronunciation but “na” as in “veena”. That’s a very special dish from malabar with gravy as this one and we mix coin shaped rice maavu with the gravy. Yummy!!!
Hi,
Is anna pathiri and pidi the same? I’ve posted Erachi pidi recipe earlier, you can see it here: https://mariasmenu.com/spicy/erachi-pidi-rice-dumplings-cooked-in-spicy-meat-gravy
If you are referring to that, I love it, it’s one of my fav too :)
Cheers
Maria
Yes Maria…pidi is exactly the same thing. I think, in Kozhikode it is called pidi, and in Kannur we call Aana pathiri. The coconut milk in your recipe, we don’t add. But recently I tasted my niece’s aana pathiri made with coconut milk…and it tasted super yummy.
oh k.. yeah it happens, same thing known in different names at diff places :) Hope you get to try the coconut milk version sometime.
Cheers
Maria