Nadan Beef Curry

Kerala-style beef curry is a spicy and flavourful dish that holds a special place in many households across the state. Though many use regular beef, traditionally in Kerala, especially in older times, buffalo meat was more commonly used. It is tougher than regular beef, but when cooked slowly with the right spices, it becomes soft and full of deep flavour. This curry is perfect with Kerala porotta, appam, pathiri, or even rice.

The curry starts with marinating the buffalo meat in spices like turmeric, chili powder, coriander, and a bit of vinegar. It’s then pressure-cooked with sliced onions, green chilies, ginger, garlic, and crushed whole spices until the meat becomes soft. The thick gravy is made with roasted coconut or coconut milk, which gives it that rich and slightly sweet base to balance the heat. Curry leaves and coconut oil add that final touch, giving it the signature Kerala aroma and taste.

This is not just a dish but a part of Kerala’s food culture, especially among Christian and Muslim communities where beef is commonly used for festivals and Sunday lunches. Buffalo beef curry takes time to cook, but the flavour is worth the wait. The gravy is dark, spicy, and bold, just like how it’s meant to be – strong and satisfying. It tastes even better the next day after the spices have soaked in well, making it a favourite for next-day breakfasts with leftover puttu or chapati.

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Nadan Beef Curry

Author: Ushadevi Cooking Method: Sauteing Cuisine: Kerala Courses: Curries & Side Dishes

Difficulty: Beginner Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 500 gram Beef
• 2 medium Onion sliced
• ¹⁄₄ teaspoon Turmeric powder
• ¹⁄₂ cup coconut strips
• ¹⁄₂ cup grated Coconut
• 10 Dry Red Chillies
• 3 green chillies slitted
• 1 spring Curry leaves
• 1 ¹⁄₂ table spoon Coriander powder
• 1 teaspoon Ginger- Garlic crushed
• 1 tablespoon Coconut oil
• 1 teaspoon Salt
• 2 Star Anise
• 3 Cloves
• 1 piece Cinnamon
• 1 piece Mace
• 1 pinch Cumin seeds

Instructions

1. Beef Curry or Nadan Beef Curry is one of the traditional breakfast curry for Appam, Palappam, Kallppam , Dosa or Puttu
2. First of all wash well beef and Cut in to small cubes .
3. Next we will Cook beef with Turmeric powder, 1/2 teaspoon Salt and Coconut Strips( Thenga kothu).
4. Now we will make special masala. For that heat a pan , add Star anise, Cinnamon, Clove, Mace and Cumin seeds. Dry roast them . When cool enough, Crush or grind to coarse powder.
5. In a pan add a teaspoon Coconut oil, add grated Coconut, Dry Red chillies and roast it. When the coconut ger red colour, flame off. let it to cool. Grin d to a paste with enough water
6. In a pan add a tablespoon Coconut oil, add Ginger – Garlic crushed, saute for a minute.
7. Add sliced Onion,Curry leaves, 1/2 teaspoon Salt or as required, Green chillies. Saute well till Onion become translucent
8. Add coconut paste, Masala powder and mix well
9. when it start to boil, add Beef and mix well. Close the pan with lid and let it cooked for some time
10. Nadan Beef curry is ready