Beef Kanthari Roast

Beef Kanthari (bird’s eye chilies) Roast Recipe

Ingredients (Serves 3 – 4)

  1. Beef – 1/2 kg, cubed

Turmeric powder – 1/2 tsp

Salt – 1/2 tsp or as needed

Water – 3 tbsp

2. Coconut oil – 2 tbsp

3. Kathari mulaku (bird’s eye chilies), whole or diagonally sliced green chilies – 2 – 3

4. Shallots – 1 cup, thinly sliced

Ginger – 2 – 3 tsp crushed

Garlic – 1 tbsp, crushed

Curry leaves – 1 sprig

5. Coriander powder – 1 tbsp

Pepper powder – 1/2 tsp

Thenga kothu / coconut tidbits – 2 – 3 tbsp

6. Kathari mulkau / green chilies – 4 – 6 (Add according to your spice tolerance)

Curry leaves – 6 – 8

Water – 1 tbsp or as needed

7. Garam masala powder – 1/2 – 1 tsp

Coconut milk, medium thick – 1/3 cup

8. Cashew paste – 1 – 2 tbsp (Soak 6 – 7 whole cashews in 2 – 3 tbsp hot water for 20 minutes. Grind to a very fine paste in the small jar of a blender.)

9. Thick coconut milk – 1 – 2 tbsp

Curry leaves – A few

Coconut oil – 1 tsp

10. Salt – To taste

Method

  1. Pressure cook beef adding turmeric powder, salt and 3 – 4 tbsp water for 3 – 4 whistles until cooked through.
  2. In a pan, heat coconut oil and add kanthari mulaku/sliced green chilies. Stir for a minute. Add sliced shallots, little salt, ginger, garlic and curry leaves. Cook till shallots turn light brown. Add coriander powder, pepper powder, thenga kothu / coconut tidbits and cook for a few minutes over low heat. Cook until their raw smell is completely gone. Add green chili paste and cook for a minute or two. Add little water, if the spice powders stick to the bottom of the pan. Scrape the pan well and cook for a minute. Add 1/3 cup coconut milk and mix well. To this, add cooked beef along with gravy. Mix well and taste-check for salt. Bring to a boil. Add cashew paste. Mix well and cook covered for 10 – 12 minutes over low heat, stirring in between. Finally add thick coconut milk, a tsp of coconut oil and a few curry leaves. Cook for a minute and switch off. Let rest for 10 minutes before serving. Beef Kanthari Roast goes well with appam, idiyappam, chapathi, pathiri, porotta etc.

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!

Every Recipe Since 2010

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