Beef Varutharacha Curry

Varutharacha Beef Curry

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