Kerala style beef roast or beef varattiyath, made with the right spices and small coconut bites is probably one of the most popular dishes of Kerala. I mean, who doesn’t love spicy beef roast to go with hot and flaky parotta, right? This is an easy beef roast recipe, as opposed to the slow-cooked version, and can be made in the pressure cooker. But, trust me, the flavor does not get compromised. It still tastes just as amazing!
Here’s how to make this Easy Beef Roast – Kerala Style!
The gorgeous red meet
So, if you are in the Middle-East or anywhere else and wondering why the beef roast you make doesn’t taste just as good as the one you get in Kerala, it’s probably because you have picked the wrong cut. Chuck roast cut is what is best to make our naadan beef roast. Now, if you are in the Middle-East, I think Pakistani beef is a good option for the beef roast. It’s best if you use boneless pieces but even if you do have bones in the beef, it’s manageable.
Pressure cook the beef
First, we add pressure-cook the beef along with the spices. Here, we use turmeric, garam masala, pepper, salt and mix well. We also add some vinegar and coconut oil before adding in the water. Now, depending on the beef, the number of whistles m vary. Mine took around 6 whistles for it to be cooked. It needs to be only 90% cooked since we will be cooking it later in the masala.
For the roast
Now, while the beef gets cooked, let’s prepare the masala. To a clay pot, cast iron skillet or a regular non-stick Kadai, add coconut oil. When it heats, add ginger-garlic paste, powdered fennel seeds, curry leaves, pepper and saute well. To this, add shallots (cut into 2) or onion and coconut bites and saute till the shallots/onion turns completely translucent.
To this add, salt, coriander powder and turmeric. We add coriander powder in the beginning because it takes a while to cook well. After sauteing for a couple of minutes, add red chili powder and garam masala to this and saute more. Saute till the spices lose their raw smell; this may take some time. But, make sure you don’t burn them.
Now add chopped tomatoes and saute well. Add some stock from the cooked beef and let the spices and tomato get cooked well in the stock. Cover and let it cook for some time.
Now, add some pepper and then add the cooked beef. Add enough stock as per your desired consistency.
Here’s an extra step to enhance the flavor!
Add some green chilies, slit and curry leaves. Cover with a lid and cook till the oil separates.
Let this cook till the beef turns tender and you get a nice and thick beef roast.
You can have this with hot and crispy Kerala parotta (when I am running short of time, I always get Malabar Parotta by ID Foods. They are crispy and just as good as your homemade ones. I don’t know how they do it!), chapathi, puttu or ghee rice; the list actually just goes on.
Easy Beef Roast | Kerala StyleCourse: MainCuisine: Kerala Cuisine, Indian, South Indian
Beef roast Kerala style is a favorite of many Malayalis out there. This is an easy no-fail beef recipe with minimal steps.
- TO PRESSURE COOK
Beef – 800 g
Turmeric – 1/2 tsp
Garam masala – 1 tsp
Pepper – 1/2 tsp
Vinegar – 1 tsp
Coconut oil – 2 tsp
Water – 1 to 1.5 cups
- TO ROAST
Coconut oil – 4 tbsp
Ginger paste – 2 tbsp
Garlic paste – 1 tbsp
Curry leaves – 10
Fennel seeds (powdered) – 1 tsp
Shallots (cut into 4) – 1 cup (Refer note 1)
Coconut bites – 1/2 cup
Coriander powder – 1.5 tbsp
Turmeric – 1/4 tsp
Red chili powder – 1 tbsp
Garam masala – 1 tsp
Tomato – 1 small (chopped)
Beef stock – 1 to 1.5 cups (Refer note 2)
Green chilies (slit) – 2
- Add all the ingredients mentioned under “to pressure cook” to a pressure cooker and pressure cook till the beef turns tender (around 90% cooked). The number of whistles may vary depending on the beef; mine took around 7-8 whistles.
- Heat coconut oil in a skillet or kadai and add ginger-garlic paste. Saute well and add powdered fennel and around 6 curry leaves to this. Saute more.
- Add chopped shallots (or onion), coconut bites and some salt here. Saute till the shallots turn translucent.
- Add coriander powder and turmeric and saute well for 2 minutes. Then add red chili powder and garam masala, and saute more.
- Add chopped tomato and saute for some time. Add 1/2 cup of beef stock and cover to cook the tomato and spices till the tomatoes turn mushy.
- Add pepper to this and then add cooked beef. To this you can add beef stock or boiling water if you don’t have enough stock. (Do not add water at room temperature)
- Check the salt, add slit green chilies and the remaining curry leaves, and cover and let it cook till the beef gets completely cooked. Let it cook till it reaches your desired consistency. If you want to make a curry instead of roast, just increase the amount of water or beef stock. All other steps remain the same.
- If shallots are not available, you can add red onion instead.
- If there is not enough stock from the beef, add boiling water. Vary the quantity of water depending on the desired consistency of the gravy.
Lastly, do not forget to leave a comment or tag me if you try this recipe out, I always try to respond to every commend or feedback that I receive. Also, check out my Instagram page where I post the stories of my cooking (some video shots that are not there on YouTube video where I mentioned a few tips and tricks). You can find them under the story highlights. If you liked this recipe, I am sure you will like my Payyoli Chicken Fry recipe as well.