Thattukada Style Beef Curry

Ingredients

Recipe courtesy – _november_rose

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

2. Coconut oil – 4 tbsp

3. Fenugreek seeds / uluva – A tiny pinch

4. Shallots / onion – 2 cup, sliced

Curry leaves – 1 sprig

5. Ginger and garlic – 2 tbsp each, crushed

Green chilies – 2, slit

6. Tomato – 1/2 small, chopped

To grind

7. Coriander seeds – 4 tbsp

Chilly powder (mildly spicy) – 1 – 1.5 tbsp

Black pepper corns – 1 tsp

Fennel seeds – 1 tsp

Green cardamom – 4

Cloves – 6

Cinnamon stick – 1/2 inch, broken

Star anise – 1 small

Mace / jathi pathri – A small piece

Method

  1. Grind all the ingredients numbered 7 to a powder. Add 2 – 3 tbsp water and grind to a fine paste.

2. Heat coconut oil in an uruli / cheena chatti over medium high heat. Add a tiny pinch of fenugreek seeds and stir for a few seconds. Add shallots/onion, salt and cook until shallot turns light golden. Add crushed ginger, garlic, green chilies and curry leaves. Cook for a few more minutes until onion turns golden. Add ground paste and cook for a few minutes over low heat until their raw smell disappears. Next add chopped tomato and continue to cook for a few more minutes. Add beef pieces, salt and mix well. Add 2 cups of hot water. Mix well. Bring to a boil. Cover and cook for 45 minutes – 1 hour over low heat until beef pieces are completely cooked and gravy thickens. Add a few curry leaves. Switch off. Serve with appam, porotta, idiyappam, chapathi, pathiri or rice.

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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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About Maya

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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