May 21, 2012

Nadan Beef Varattu / Malabar Beef Roast

                   This is a dish which has been renowned as the favourite of many in family. Mr.KB becomes exuberant and verbose while talking about this beef roast. Nostalgic and alluring, it has only drawn fans to it, the bygone years even beyond the Malabar area. It is one of those traditional tastes which hang on your tongue for so long.. It has such an outstanding influence on my culinary conscience that I often find it difficult to think of any other recipes when ever I get a pound of fresh Indian beef. Call me an old fashioned snob, my mind always refuse to believe that any other recipe could be more yummier. And more often, I end up making the same beef roast again and again.

                     Pardon me for the photos (I know,they sucks). By the time I got organised, the sun had gone and it was already twilight. And to top up the mess, my younger son was screaming crying in his top gear. So I couldn't go for elaborate photos and just took a few quick snaps. I have always forgot to take the pictures of this dish when ever I have prepared it. This time I was keen on taking it, but you see the situation snapped.

Nadan Beef Varattu/Malabar Beef Roast

Things you need:

1/2 kg Indian beef , cut into small cubes
7 to 10 shallots/ cheriyulli, sliced
1 tsp ground ginger
1 tsp ground garlic
1/2 tsp turmeric powder
1 tsp ground red chillis
1 tsp ground black pepper
2 tbsp coriander powder
1/2 tsp fennel seeds/perum jeera
1/4 tsp fenugreek seeds
Salt to taste

For seasoning:

2 to 3 shallots, sliced
1 sprig of curry leaves
1 tbsp coconut oil

  1. Cook the beef with little water and all the other ingredients (except that for seasoning) in a pressure cooker, until well cooked ( about half hour) in medium heat.
  2. Heat oil in a wok and add the shallots. When it becomes brown and aromatic,add curry leaves. Add the cooked beef into it and saute in medium to high heat, stirring continuously until the gravy dries up and the beef is coated.
  3. Remove from heat and serve hot with rice, pathiri or chappatis( Indian flat bread)
This post  goes to the Kerala Kitchen Event created by Ria and Rose of The Kerala Kitchen, being hosted by Jehanne of the cookingdoctor.



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