Nadan Pothu Erachi Peralan / Kerala Style Spicy Beef Roast

This flavorsome, spicy, and fiery beef roast is a treat for all the spicy food lovers. This is a spice rich traditional Kerala style dish where the wholesome flavors will transport you to “God’s own country” tingling your taste buds- leaving you craving for more!

Beef – 1 kg, cut into small bite size cubes
Turmeric powder – 1/2 tsp
Curry Leaves- A sprig
Shallots chopped – 4, finely chopped
Ginger-garlic paste – 2 tsp
Green chilli – 3, slit lengthwise
Coconut slices- A handful
Salt to taste
Oil- 3tbsps
Salt – To taste
Water- 1 cup

To Roast and Grind:
Coriander seeds -1 tbsp
Black Pepper corns – 1/2 tsp
Cinnamon – 2 inches
Cardamom – 4 pods
Cloves – 5
Star anise -1
Fennel seeds – 1 tsp

Kashmiri Chili powder 1 tbsp

To Garnish
Lemon juice- 1 tsp
Curry leaves – A sprig


Method: Heat a small pan and add all the ingredients mentioned in “To Roast and Grind” except the chili powder. Dry roast for 5 minutes on medium flame till fragrant. Coarsely grind them in a grinder adding chilli powder and keep aside. Clean the beef and let it drain. Marinate the meat with the prepared spice powder and leave it aside for 30 mins. Pressure cook the marinated beef for 3-4 whistles or until the beef is tender. Once the meat is cooked, keep the pressure cooker open and cook on medium flame until all the water is evaporated and the gravy dries up. Heat oil in a pan. Fry the coconut slices and transfer to a paper towel. In the same pan, add chopped shallots & green chilies and saute until they turn golden brown. Add ginger-garlic paste and saute until the raw smell goes away. Add the cooked beef and simmer until it is dry. Once the beef gets the dark brown color, add the fried coconut slices and mix well. Check for seasoning, sprinkle the lemon juice, and garnish with fresh curry leaves before serving.



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