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. First, wash the beef thoroughly and cut it into small cubes.
2. In a pressure cooker, add the beef, ½ teaspoon turmeric powder, ½ teaspoon salt, and coconut strips (thenga kothu). Cook until the beef is tender. Set aside.
3. Now we’ll prepare a special masala. In a dry pan, roast star anise, cinnamon, cloves, mace, and cumin seeds until aromatic. Let it cool, then crush or grind to a coarse powder.
4. In the same pan, add a teaspoon of coconut oil. Add grated coconut and dry red chillies. Roast until the coconut turns reddish brown. Turn off the flame, let it cool, and grind to a smooth paste with enough water.
5. In a cooking pot, heat a tablespoon of coconut oil. Add crushed ginger and garlic, and sauté for a minute.
6. Add sliced onions, curry leaves, green chillies, and ½ teaspoon salt (or as required). Sauté until the onions turn soft and translucent.
7. Now add the ground coconut paste and the roasted masala powder. Mix well and bring it to a gentle boil.
8. Add the cooked beef along with the stock. Mix well, close with a lid, and simmer for a few more minutes to allow the flavours to combine.
9. Nadan Beef Curry is ready.
10. Best enjoyed with Appam, Palappam, Kallappam, Dosa, or Puttu.