Beef Palli Curry | Kasargode Style Meat Curry
Servings 4
Ingredients
- 1 kg beef with bones, meduim peices
SPICES TO ROAST
- 3 tbsp coriander powder
- 1 tsp Kashmiri chilli powder
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 2 tsp fennel powder
- 1 tsp cumin powder
- 1 tsp black pepper powder
- 1/8 tsp cardamom powder
- 1/8 tsp cinnamon powder
- 1/8 tsp clove powder
- Salt to taste
FOR GRAVY
- 1 tbsp coconut oil
- 1 tbsp ginger garlic paste
- 2 meduim onions chopped
- 3 green chillies slit
- 2 tomatoes chopped
- 1/4 tsp garam masala powder
- Handful of chopped coriander leaves optional
FOR TEMPERING
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 5-6 dried red chillies
- 2 sprigs curry leaves
Instructions
- Wash and drain the beef well.
- On a hot saucepan, on low heat, roast all the ingredients under "spices to roast" for a few minutes or till aromatic.
- Add onto the beef, sprinkle in salt and toss well to coat all over. Marinate for 15 minutes or as long as possible.
- In a pressure cooker, heat coconut oil. Fry the ginger garlic paste for a couple of minutes.
- Add the onions and green chillies and saute till wilted.
- Add the tomatoes and cook till all mashed up.
- Now add the marinated beef along with a glass of water (ideally the water cleaning up any residue marination in the bowl), add more salt if needed.
- Cook for 5-6 whistles or till the beef is nicely cooked.
- Once done, sprinkle in the garam masala and add the coriander leaves if using.
- Heat oil for tempering. Splutter the mustard seeds and fry the dry chillies and curry leaves. Add in to the curry, allow it to rest for five minutes.
- Serve hot with neychor or flatbread of choice.