Varutharacha Beef Curry

In a bowl, combine the cleaned beef pieces with sliced onion, chopped garlic, chopped green chilli, chilli powder, turmeric powder, salt, coconut oil, and curry leaves.

Mix well and let it rest for 30 minutes.

Heat a pan and add 1 tsp of oil. Once hot, add fennel seeds.

Add the desiccated coconut or fresh grated coconut.

Roast over medium-low heat until golden brown.

Add 1/2 tsp of chilli powder and saute for 30 seconds.

Turn off the heat and let it cool completely.

Transfer to a mixer jar and grind into a fine paste by adding enough water. Set aside.

Heat a pressure cooker and add 2 tbs of oil. Add sliced shallots and saute until golden brown.

Add ginger garlic paste and saute until the raw smell disappears.

Add 2 tbs of coriander powder and saute for 30 seconds.

Add chopped tomato and saute until the oil separates.

Add the marinated beef pieces and mix for 5 minutes on high heat.

Add the ground roasted coconut paste and mix well.

Add 1/2 cup of water and bring to a vigorous boil.

Close the cooker and cook until the beef is tender.

Turn off the heat and let the pressure release completely.

Open the cooker and add garam masala powder, pepper powder, 1 tsp of coconut oil, and coriander leaves.

Mix well. The Varutharacha Beef Curry is ready to serve.