Spicy Kerala Style Beef Curry

0012 Beef curry_1_small

As mentioned in a previous post, Beef dishes from Kerala is a real treat for a beef lover. You’ll find many variations of beef based curries, fries and roast. All the recipes may use similar spices and ingredients. Yet, it is interesting to note that each variation will have its own uniqueness.

This is a recipe of Beef curry which is very easy to prepare at home. It goes well with Porotta, Appam, Puttu, Idiyappam, Chapathi, Bread, Neychoru or plain rice.


  1. Beef – 1 kg, cleaned and cut into medium sized pieces
  2. Onion – 4 large, sliced thin
  3. Tomato – 4 large, cut into cubes
  4. Green chillies – 8 to 10, slit (adjust the number according to your spice levels)
  5. Cardamom – 5 to 8
  6. Cinnamon – 3 to 4 small sticks
  7. Cloves – 6 to 8
  8. Black peppercorns – 15 to 20
  9. Star anise – 2
  10. Bay leaf – 1 or 2
  11. Curry leaves – 2 sprigs
  12. Ginger – 2″ piece, finely chopped
  13. Garlic – 8 to 10 large cloves, finely chopped
  14. Red chilli powder – 2 to 3 tsp
  15. Coriander powder – 2 to 3 tsp
  16. Turmeric powder – 1 tsp
  17. Coriander leaves – for garnishing (optional)
  18. Oil – As required
  19. Salt – As per taste
  20. Water – As required


  1. Dry roast cardamom, cinnamon, cloves, black peppercorns, star anise and bay leaf.
  2. Once it is cooled, grind the roasted spices into fine powder. This is the home made meat masala that will be used in this recipe.
  3. Heat oil in a kadai. Add ginger, garlic, onion, curry leaves and saute well till the onions turn translucent.
  4. Add chilli powder, coriander powder, turmeric powder. Mix and fry on medium low flame for 2 minutes.
  5. Add a little water and cook for 1 minute on medium high flame.
  6. Add tomato and green chillies. Cook till the tomatoes turn mushy.
  7. Add the beef pieces and salt. Mix everything really well.
  8. Cook the beef pieces in the same kadai or cook it in a pressure cooker to speed up the cooking process.
  9. When the beef pieces are cooked well, add the powdered masala according to your taste. Stir well.
  10. Cook till the gravy is thick enough.
  11. Optionally, garnish with coriander leaves.
  12. Serve hot with Porotta, Appam, Puttu, Idiyappam, Chapathi, Bread, Neychoru or plain rice.

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