Malabar Nadan Erachi Varattiyathu
A deeply aromatic and spicy Kerala-style beef dry roast cooked with coconut slices, curry leaves, and freshly ground spices. Slow-cooked to tender perfection, it is a magnificent delicacy best enjoyed with hot parottas or appams.
70min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Clean and wash the beef pieces thoroughly. Drain excess water.
2
In a pressure cooker, combine the beef with turmeric powder, half of the red chili powder, half of the coriander powder, and salt along with a few tablespoons of water.
3
Pressure cook for 4 to 5 whistles or until the meat is tender. Set aside.
4
Heat coconut oil in a heavy-bottomed iron pan or manchatti over medium heat.
5
Add the sliced coconut pieces and fry until they turn golden brown.
6
Add the sliced onions, shallots, green chilies, and curry leaves. Sauté until the onions turn translucent and golden.
7
Add the ginger-garlic paste and sauté until the raw aroma disappears.
8
Stir in the remaining red chili powder, coriander powder, and crushed black peppercorns. Roast the spices for a minute on low heat.
9
Add the cooked beef along with its stock into the pan and mix well.
10
Cook on medium-high heat, stirring frequently, until the liquid completely evaporates and the masala coats the meat deeply.
11
Sprinkle garam masala and more curry leaves on top, then roast until the meat becomes dark brown and slightly crisp at the edges.
12
Serve hot with flaky Kerala parotta or appam.
Ingredients
500g beef, cut into bite-sized pieces
2 large onions, thinly sliced
2 tablespoons shallots, chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 sprig curry leaves
1/4 cup coconut pieces (thinly sliced)
2 tablespoons coconut oil
1 teaspoon black peppercorns, coarsely crushed
1.5 teaspoons red chili powder
2 teaspoons coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
Water as needed
*This AI-generated recipe may contain inaccuracies.