First non veg recipe of this year! I’m not sure whether you noticed.. I’m not posting many non veg recipes these days. Well, it’s mainly because I’ve been getting many requests for vegetarian recipes. Also I thought of it as a good excuse to try out different veg preparations.
Anyways, let’s give a short break to the veg recipes. Usually when we buy beef I end up making dry preparations, but I wanted to make a good beef curry that goes well with rice and chappathi / paratha etc; This one solves that issue. It’s spicy and has a very good flavour. Liked the colour and consistency too. It has a thick gravy, but you can adjust it to suit your preferences. Though I haven’t tried, I think you can make mutton also using this recipe.
Ok, now you wanna know what goes best with this curry, right? Here’s the list..
Ghee Rice, Veg Pulao, Tomato Rice, Palappam, Puttu, Idiyappam, Pathiri, Chapathi, Roti and surprisingly it tastes great with Upma too. I know it’s a long list but let me assure you it works well. You only have to decide your fav combo ;)
Btw, if you are interested in non veg recipes, please have a look at our chicken ebooklet.
Recipe adapted from Vanitha Pachakam.
Here you go with the step by step pics..
Soak the cashews and poppy seeds in 2 tbsp hot water for 10-15 mins. Add coconut to this and grind to a smooth paste. Keep it aside…
Marinate the cleaned beef with sliced onion, crushed ginger & garlic, chopped green chilli, sliced tomato, vinegar and salt for half an hour. Pressure cook the beef (I didnt add water, but if you want you can add 1/4 cup water) till it’s done (refer notes)…
Heat oil in a deep pan and add sliced onions and salt. When it becomes golden brown add crushed/minced ginger and garlic. Cook for 3-4 mins, till the raw smell goes…
Add the masala powders and fry them till oil starts appearing, 2-3 mins.Add little stock from the beef, just to bring the masala together…
Add oil (if required) to the same pan and add the ground masala. Cook for 2-3 mins. Add 1 cup hot water and bring to boil. Reduce the flame and add the cooked beef along with stock…
Add the coconut paste and mix well. Cook for 5-7 mins. Add more hot water if required. Garnish with coriander leaves and remove from fire…
- Beef – ½ kg, cleaned and cut into bite size pieces
- Onion – 1 medium, sliced
- Crushed/minced ginger and garlic – 1 tsp, each
- Green chilli – 1, chopped
- Tomato – 1 med-big, sliced
- Vinegar – ½ tsp
- Salt
- Onion – 2 medium, sliced
- Crushed/minced garlic – 2 tsp
- Crushed/minced ginger – 1 tsp
- Chilli powder – 2.5 tsp
- Coriander powder – 3 tsp
- Turmeric powder – ½ tsp
- Meat masala – 1 tsp (refer notes)
- Grated coconut – ¼ cup
- Cashew nuts – 5 whole
- Poppy seeds (kashakasha) – 1 tsp (optional)
- Oil – I used coconut oil
- Salt
- Coriander leaves for garnishing
- Soak the cashews and poppy seeds in 2 tbsp hot water for 10-15 mins. Add coconut to this and grind to a smooth paste. Keep it aside.
- Marinate the cleaned beef with sliced onion, crushed ginger & garlic, chopped green chilli, sliced tomato, vinegar and salt for half an hour. Pressure cook the beef (I didnt add water, but if you want you can add ¼ cup water) till it’s done (refer notes).
- Masala Preparation
- Heat oil in a deep pan and add sliced onions and salt. When it becomes golden brown add crushed/minced ginger and garlic. Cook for 3-4 mins, till the raw smell goes. Add the masala powders and fry them till oil starts appearing, 2-3 mins.
- Add a little stock from the beef, just to bring the masala together. Switch off the flame and let it cool completely. Add 1-2 tbsp stock/water and grind the masala to a smooth paste.
- Add oil (if required) to the same pan and add the ground masala. Cook for 2-3 mins. Add 1 cup hot water and bring to boil. Reduce the flame and add the cooked beef along with stock (if any). Mix well. Cook for 5 mins. Add the coconut paste and mix well. Cook for 5-7 mins. Add more hot water if required. Garnish with coriander leaves and remove from fire.
This curry has a thick gravy, you can adjust the consistency by adding hot water. You can also try it without cashew coconut paste, however this paste makes the gravy creamier and richer.
If you dont have meat masala, add 1 tsp garam masala and ½ tsp fennel powder (perumjeerakam).