Beefum Kaaya or Beef and Raw plantain roast prepared in kallushaap/ toddy shop style is a perfect food for a weekend meal or any events or occasion. This recipe can be served with anything, by anything I mean literally any mains like rice, rotis, breads, South Indian breakfasts, tapioca or porotta. The ultimate combo would be to serve this with soft and flaky Kerala Porotta.
This recipe courtesy goes to my one and only , hubster, who loves to cook non vegetarian foods and he puts his own style to whatever he makes. This is one such recipe.
The success of this recipe is to slow roast the beef with the spicy masala till all the liquid dries up and as you go you keep on adding freshly cracked pepper and coconut oil. The richness of coconut oil, the flavours from the spice powders , curry leaves and the juices from the meat and plantain together makes the masala super delicious.
Let’s checkout the detailed recipe below, if you try it do let me know your feedback in the comments below , you can even tag me in instagram @pcn_homechef.
Preparation time:15 mins
Cooking time: 45 mins
Serves: 3 to 4
- Beef: 350 g roughly cubed ( 1 to 1.5 inch thickness)
- Sea salt/ rock salt : 1tbsp freshly crushed
- Black pepper : 2 to 3 tbsp or as needed
- Ginger: 1 n 1/2 tbsp juliened
- Garlic: 1 n 1/2 tbsp thinly sliced
- Green Chillies: 2 slit
- Raw plantain: 1 peeled n chopped
- Potato: 1 peeled n chopped
- Red Onions: 3 medium sized sliced
- Curry leaves: few sprigs
- Turmeric powder: 1 tsp
- Kashmiri Chilli Powder: 1 tbsp
- Coriander powder: 1 tbsp
- Fennel seeds: 1 tsp
- Garam masala powder: 1 tbsp
- Mustard seeds: 1tsp
- Coconut oil: as needed
- Salt: as needed
- Season the beef with freshly crushed sea salt and pepper.
- Heat a pressure cooker, add 2 tbsp of coconut oil, sear or shallow fry the beef pieces for around 5 mins or until the surfaces turn brown. ( Make sure the heat is high at this stage to ensure the beef doesn’t get overcooked from inside.)
- Add potatoes and sauté for a minute. Add half of the sliced onions and ginger, garlic , green chillies and toss it for a minute.
- Next, lower the heat and add the dry spice powders and fennel seeds. Mix well with the meat and add 2 and 1/2 cups of hot water or enough to cover the meat . Don’t forget to check the seasoning and add salt if necessary.
- Pressure cook for 1 whistle and let the pressure settle down. Meanwhile, peel and chop the raw plantain and soak it in a bowl of water.
- Open the pressure cooker, separate the gravy into a bowl and keep aside.
- Heat a wok, add 2tbsp of coconut oil. Now add mustard seeds and curry leaves , let it splutter.
- Add the cooked beef with the chopped plantain and sauté for a minute or two. Once the water starts drying up add the remaining half of the sliced onions and 1/4 cup of the reserved gravy and mix well. Let this cook on medium flame, stirring intermittently till the gravy dries up.
- Next add 1 tbsp more of coconut oil and some pepper and keep sautéing.
- You can add more gravy and repeat the process of adding coconut oil , pepper powder and sautéing it till everything dries up.
- Make sure not to crumble the beef pieces, the meat and plantain should be seen as chunks whereas the potato pieces gets mixed with the masala.
- Finally add some more curry leaves and toss gently and its ready to be served.
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