Thani Nadan Beef Curry

Kerala Style Beef curry

Ingredients (Serves 6 – 7) 

1. Beef – 1 kg (Chuck roast preferred), cubed

Turmeric powder – 1/4 tsp

Pepper powder – 1/2 tsp

Ginger-garlic, crushed – 1 tbsp

Curry leaves – A few

Salt – As required

Coconut oil – 1 tsp

2. Coconut oil – 2.5 tbsp

3. Pearl onion/ shallots – 1.5 cup, thinly sliced (or 1 medium-large onion, thinly sliced)

4. Ginger – 1 tbsp, thinly sliced or chopped

Garlic – 1 tbsp, thinly sliced or chopped

Green chilly – 1, sliced (optional)

Curry leaves – 1  sprig

5. Thenga kothu / sliced coconut – 1/2 cup

6. Turmeric powder – 1/4 tsp

Chilly powder – 1 tbsp

Coriander powder – 2 tbsp

Garam masala powder –  1/2 + 1 – 1.5 tsp

7. Tomato – 1 large, chopped

8. Hot water – 1/2 – 1 cup

9. Salt – To taste


1. Combine the beef pieces with the other ingredients numbered 1. Add 1/4 cup water and mix well. Pressure cook for 3 – 4 whistles over medium flame until soft and done. Switch off.

2. Heat coconut oil over medium-high heat in a pan or kadai. Add sliced onion, little salt and saute until translucent. Add ginger, garlic, green chilly and curry leaves. Continue to saute until golden. Bring down the heat to low. Add turmeric powder, chilly powder, coriander powder and 1/2 tsp garam masala powder.  Cook until their raw smell disappears. Add sliced coconut and  mix well. Add tomato pieces and cook for a few minutes until they get mashed up. Add the beef pieces along with gravy. Mix well. Add 1/2 – 1 cup hot water. Mix well and bring to a boil. Add 1 – 1.5 tsp garam masala powder and salt, to taste. Cook covered for 10 – 15 minutes until gravy turns thick and oil separates on top. Switch off the flame.

3. Heat coconut oil in a small pan. Splutter mustard seeds and fry sliced pearl onions. Fry until browned and add curry leaves. Cook for a few seconds until the leaves crisp up. Pour this over the prepared beef curry. Cover with a lid for 15 minutes. Serve with chapathi / porotta etc.

Thani nadan beef curry

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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