Combine all ingredients in "for marination" section and set aside for at least one hour.

For preparing the dumplings, first grind the coconut, fennel and shallots to a coarse paste. Put into a large bowl.

Add the rice flour into ground paste and mix well. Add salt. Add the warm water slowly into the flour and mix till you have a dough. There is no need to knead. It just needs to be a mixed up dough.

In a flat tray, sprinkle sufficient rice flour. Make small dumplings off the dough, and put into the tray. To avoid the dumplings to stick together, keep sprinkling rice flour. Ensure that all dumplings are of the similar size.

Heat a steamer with water. Line the steaming plate with an oiled banana leaf or aluminium foil. Spread the prepared dumplings over it - do not crowd it - and steam them for 10-14 minutes till the dumplings are non-sticky to touch. Continue till all the dumplings are cooked.

Meanwhile, put the marinated beef into a pressure cooker and cook for three whistles on meduim flame or till done. Switch off and allow the pressure to go.

In a large saucepan, heat oil. Add the onions, ginger garlic paste and tomatoes and cook till the masala is done. You can leave on low flame and stir it occassionally.

Add in the masala powders and saute for a couple of minutes.

At this stage add the cooked beef along with its stock and cook on high flame, stirring constantly, till the stock dries up and the masala coats all over the beef.

Reduce the flame to the lowest. Slowly add the cooked dumplings and mix it with a light hand, ensuring that it doesn't break, yet is well mixed in thoroughly.

Cook on closed lid for around 10 minutes. Switch off.

Prepare the tempering, by heating oil. Crackle the mustard seeds. Add the shallots, red chillies and curry leaves and fry till the onion becomes golden brown or even charred, but ensure not to burn it.

Pour the tempering into the prepared pidi and keep on closed lid for a couple of minutes.

Serve hot as is, sprinkled with some coriander leaves, if available.