Kerala Beef Varala Recipe | Kannur Style Beef Recipe | Thick Masala Coated Beef
As an Amazon Associate, I earn from qualifying purchases
Links for the products :
Red Silicon Spatula : https://amzn.to/4s2LDfh
Non-Stick Silicon Spatula Red Colour : https://amzn.to/4cvJN1m
Wooden Spatula : https://amzn.to/4qyhgMh
Stainless Steel Server : https://amzn.to/4qap6v5
Pressure Cooker : https://amzn.to/3MlU5Xe
Nirlon Pressure Cooker : https://amzn.to/3MNn46F
Mixing Glass Bowl : https://amzn.to/3ZKJxE7
Hawkins Frying Pan : https://amzn.to/4asnCYp
Parachute Coconut Oil : https://amzn.to/4rzJneG
Measuring Cup with Wooden Handle – Heat-Resistant : https://amzn.to/4bHoXvg
Hawkins 22 cm Die Cast Non Stick Induction Fry Pan : https://amzn.to/4sCbBX8
This traditional Kerala Beef Varala is prepared in the Malabar style with freshly ground shallots, onion, ginger, garlic, aromatic spices, and coconut oil. Tender beef is simmered until it's beautifully coated in a rich, semi-thick masala, making it a perfect accompaniment to ghee rice, Kerala parotta, appam, or chapati.
Ingredients :
500 g Beef (boneless, medium-sized pieces)
Masala Paste :
1 small (70 g) Onion - roughly chopped
25 to 30 (60 g) Shallots
10 g Ginger (adrak) - roughly chopped
15 to 18 (20 g) Garlic (lehsun)
½ tsp Fennel Seeds (saunf, perumjeerakam)
Water for grinding (use little by little)
Marination :
½ tsp Turmeric Powder (haldi powder)
2 tsp Kashmiri Chilli Powder
2 tsp Coriander Powder (dhania powder)
1 tsp Black Pepper Powder (kali mirch powder)
1 tsp Garam Masala Powder
½ tsp Salt (or as per taste)
1 sprig Curry Leaves
2 tbsp Coconut Oil (use as per your diet restrictions)
100 ml Water
2 or 3 Green Chillies (whole or slit) - add before cooking
Tempering :
2 to 3 tbsp Coconut Oil (use as per your diet restrictions)
35 g Onion (thinly sliced)
60 g Shallots (thinly sliced)
10 g Ginger (thinly sliced)
20 g Garlic (thinly sliced)
1 sprig Curry Leaves
Note : tsp is teaspoon
tbsp is tablespoon
Use Oil as per your diet restrictions
Use Chillies as per your spice preference
Always wash curry leaves & coriander leaves before use
Important Notes :
Like many traditional Kerala dishes, Beef Varala has several regional and family variations. This is the version I enjoy preparing at home.
Marinate the beef for at least 30 minutes for the best flavour. If time permits, marinate for 1–2 hours in the refrigerator.
The number of pressure cooker whistles may vary depending on the quality, cut, and tenderness of the beef. Pressure cook until the beef is fork-tender.
This recipe uses shallots twice—in the ground masala and again in the tempering. This gives the Beef Varala its rich, authentic Kerala flavour and beautiful aroma.
For the best flavour, don't skip the shallots. While regular onions can be substituted, the taste will be slightly different.
Use coconut oil for an authentic Kerala taste. You may substitute it with another cooking oil if preferred.
Adjust the green chillies and chilli powder according to your preferred spice level.
After adding the tempering, simmer the beef over low heat for a few minutes until the masala thickens and beautifully coats every piece of beef.
This Beef Varala has a rich, semi-thick masala coating. If you prefer a drier version, cook uncovered for a few extra minutes until the desired consistency is reached.
Serve hot with ghee rice, Kerala parotta, appam, chapati, pathiri, or neychoru.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavours become even richer the next day.
I have used boneless beef for this recipe. If using bone-in beef, you may need to adjust the pressure cooking time.
Adjust the amount of coconut oil according to your dietary preference.
For detailed recipe please watch the video
Do try this recipe and write to me in the comment section how you found this recipe.
** Don't forget to like, share and subscribe dear friends !!
#kitchenkravings
#beefvaralarecipe
#Malabarbeefvarala
#Kannurbeefrecipe
#Keralabeefrecipe
#beefmasalakeralastyle
#Malabarbeefrecipes
source
