Traditional Kerala Style Beef Curry

4 from 2 votes

Here is a delicious, melt-in-the-mouth Kerala Style Beef Curry with exciting flavors and a gorgeous aroma. The making of this curry was exciting to my taste buds and emotionally enticing! Serve this up with plain rice and rotis. Do try!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2


  • 1/2 kg Beef cut into small pieces
  • 1 Large onion finely chopped
  • 1/2 cup Shallots finely chopped
  • 1 tablespoon Garlic finely chopped
  • 1 tablespoon Ginger finely chopped
  • Coconut oil
  • 3 Green chilies
  • 2 Medium size tomatoes finely chopped
  • 1/4 teaspoon Mustard seeds
  • 3/4 teaspoon Crushed pepper
  • 2 tsp Chili powder I used Kashmiri chili powder
  • 3 tsp Coriander powder
  • 1/2 teaspoon Turmeric Powder
  • 1.5 tsp Garam masala
  • 1/2 teaspoon Powdered fennel seeds perumjeerakam
  • 1/4 teaspoon Fenugreek seeds
  • Generous amount of curry leaves
  • Salt to taste
  • 1 teaspoon Vinegar


  • Heat coconut oil in a pressure cooker (You could alternately use a clay pot. Refer notes), and add mustard seeds and fenugreek seeds, allow it to splutter.
  • Add chopped onions, shallots, curry leaves and tomatoes with a little salt. Stir well. Cover the wok with a lid and cook for 2 minutes and till tomatoes turn very soft.
  • Add in chopped ginger, garlic, curry leaves and green chili and saute until raw smell goes away.
  • Into this add the kashmiri chilly powder, pepper powder, coriander powder, garam masala powder, fennel powder and turmeric powder. On a low flame, stir well until the raw smell of the masala powders disappear.
  • Add the beef pieces along with vinegar and toss to coat the beef with all the masala. Add enough salt and water to cook the beef.
  • Cover and cook (with the cooker weight on) till beef is completely cooked and is tender. (the cooking time depends on the beef you have bought. My beef was cooked in 12 to 15 minutes.)
  • I like my gravy thick. So if you find the gravy is too loose, reduce it to make a thick gravy. Garnish with a few more curry leaves and serve hot with rice or roti.


  • If you are cooking in a clay pot, the beef needs to be slow cooked for a longer time.

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4 from 2 votes

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Donna George
Donna George

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