Pazham Pori and Beef Fry
A classic rustic pairing from the heart of Kerala, featuring sweet, ripe plantains coated in a crisp turmeric batter, served alongside deeply spiced, slow-cooked tender beef chunks.
60min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
In a pressure cooker, combine beef, half the onions, ginger-garlic paste, half the pepper powder, coriander powder, and salt with a splash of water, and cook for 5-6 whistles until tender.
2
Heat coconut oil in a heavy-bottomed pan, add remaining sliced onions, curry leaves, and green chilies, and sauté until golden brown.
3
Add chopped tomatoes and cook until they turn mushy and oil separates.
4
Add the remaining pepper powder and garam masala, then toss in the cooked beef along with its stock.
5
Simmer on medium heat until the gravy dries up completely and the beef turns dark, well-roasted, and coated with spices.
6
For the pazham pori, whisk together all-purpose flour, rice flour, sugar, turmeric powder, and salt with enough water to make a thick, smooth coating batter.
7
Heat coconut oil in a deep frying pan over medium heat.
8
Dip each plantain slice into the batter, ensuring it is evenly coated, and drop gently into the hot oil.
9
Fry until golden brown and crispy on both sides, then drain on paper towels.
10
Serve hot, crispy pazham pori alongside the spicy, aromatic beef fry.
Ingredients
4 ripe nendran plantains, sliced lengthwise
1 cup all-purpose flour
2 tablespoons rice flour
2 tablespoons sugar
1/4 teaspoon turmeric powder
A pinch of salt
Water as needed for batter
Coconut oil for deep frying
500g beef chuck, cut into bite-sized cubes
2 large onions, thinly sliced
2 tablespoons ginger-garlic paste
2 sprigs curry leaves
2 tomatoes, chopped
2 tablespoons coconut oil (for beef)
1 tablespoon coriander powder
1.5 tablespoons black pepper powder
1 teaspoon garam masala
Salt to taste
*This AI-generated recipe may contain inaccuracies.