Nadan Beef Curry

Nadan Beef Curry. Through this dish I was trying to recreate the sweet memories of my child hood days. It all started with a chat I had with my recently married cousin sis. We were discussing about her cooking experiments. Suddenly she asked me, ‘do you remember Mary Chedathy’s beef curry?’ Mary Chedathy was our grandma’s assistant, our nanny, all rolled into one. She used to make a beef curry, the thought of which still makes my mouth water. After having a long discussion about her beef curry, I almost decided to give it a try and started thinking about the ingredients, method and all.

Finally I ended up with the recipe below. There is a small difference from her curry, as the gravy was thin. I made it thick for a change. The main ingredient apart from the beef is potato (I still remember how we used to fight for the potato pieces as kids :)

So here is a modified version of our dear Mary Chedathy’s beef curry.

Here is the recipe…

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Nadan Beef Curry

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Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 4 -5
Author: Maria Jose Martin

Ingredients

  • 1/2 kg Beef (cleaned and cut into small pieces)
  • 1 medium Potato (cut into big cubes)
  • 2 medium Onion
  • 1 tbsp each Ginger & garlic (1 tbsp each)
  • 2 Green chilli (slit lenghtwise)
  • 1/2 tbsp Chili powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Pepper powder
  • 1 tsp Meat masala
  • 1.5 – 2 cups Medium thick coconut milk
  • 1/2 – 1 cup Thick coconut milk
  • 4 – 5 Small / Pearl onion (sliced)
  • 1 tsp Mustard seeds
  • A pinch Fennel seeds
  • Curry leaves
  • Coconut oil

Instructions

  • Heat oil in a pressure cooker and saute onion. Once it starts becoming brown add crushed ginger & garlic, green chilli and curry leaves. Stir for 2-3 minutes. Add masala powders and stir for 5 minutes. when the oil starts separating add beef & potato. Combine well. Add medium thick coconut milk. Bring it to boil. Cover the cooker and put the whistle on. After the first whistle, reduce the flame to low-medium and cook for 10-12 whistles, till the beef & potato is done. Keep the cooker closed till pressure drops, 10-15 mins.
  • Open the cooker and stir the curry. Check for the doneness of beef. If it’s not cooked, pressure again. Once the beef is cooked and gravy becomes thick , add thick coconut milk & mix. When it starts boiling, remove from gas.
  • Heat oil in a pan & splutter mustard seeds and fennel seeds. Add small onion & curry leaves, once the onion becomes golden brown add it to the curry. This curry is a perfect side dish for chappathi, appam, rice.

Notes

I use Indian Beef for this recipe. The cooking time may vary depending on the type of beef you use.
The curry tends to thicken as it rests.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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