Kerala Beef Chilli | Chilli Beef (Semi Gravy Type)

Chilli beef is an Indo-Chinese appetizer or starter where slender cut and cooked meat is coated with corn flour and maida, deep-fry the pieces and then tossed with soya sauces, chilli sauce and spices. However, this is a modified version of the Indo-Chinese with a Kerala touch and typically this is served in Kerala restaurants and thattukadas(fast food joints) as Kerala Beef Chilli. I have not deep-fried the beef pieces with any coating and just shallow fried. This way the beef remains juicy and perfect for a semi gravy style. You can coat the cooked beef pieces and follow the rest of the recipe as same. If you have cooked beef in fridge then this is one of the quick fix for unexpected guests or for a quick side.

                                                  

  

I have already mentioned in most of my beef recipes, how much my family loves this meat and so it's a pleasure to cook beef at home, though not frequently. Kerala style beef chilli can be prepared dry or as a semi gravy style. My family loves the semi gravy style as it goes perfect with any fried rice or quick veg pulao type meals. The beef chilli dry can only be served as a starter and so if you would like to prepare the that, just dry up the moisture in the gravy and your favourite beef chilli dry is ready. I usually end up making a small batch of beef chilli for a quick fix, and they really enjoy. It's very easy to put together and takes yummy !! 

Please check out more Kerala style beef recipes here.

You can try out the below combos with chilli beef-

1. Mexican Rice
2. Kashmiri Pulao
3. Egg Fried Rice
4. Quinoa Veg Pulao
5. Vegetable Pulao

Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients 

to cook

beef  500 gms

kashmiri chillinpowfer 1 tsp

pepper powder 1/2 tsp

turmeric powder 1/4 tsp

vinegar 1/2 tsp

salt to taste

capsicum / green bell pepper1 large or 2 small cubed

onion, 2 medium-sized, cubed pieces

ginger 1 tbsp chopped

garlic 1 tbsp chopped

green chilli 3-4 vertical slit

dark soy sauce 1 tsp

sugar, a good pinch

red chilly sauce 1 tsp

coriander leaves or spring onion 2 tbsp

corn flour 2 tbsp

refined oil  2-3 tbsp

Method

• Wash and rinse the beef 3-4 times and drain all water, add to a pressure cooker. Mix in the chilly powder, pepper powder, turmeric powder salt and vinegar to the beef. Cook on low flame till it leaves water, then add 1/4 cup water and pressure-cook for 3-4 whistles or till cooked.
• Heat oil in a pan  and add the capsicum and onion. Sauté on high flame until lightly done and retain the crunch. Remove to a plate and add the cooked beef to the same oil (reserve the stock). Sauté for 2-3 minutes till fried lightly, remove to a plate. In the same pan add the ginger- garlic chopped until it's lightly crisp. Sauté and add the green chillies. Add soy sauce, red chilly sauce and add the beef, capsicum and onion.

• In the meantime, mix the corn flour in the reserved stock and add 1/4 cup water too. Add this to the pan and check salt if needed at this point as there was salt in the soy sauce and the stock.
• Cook till the gravy looks thickened, and the pieces are nicely coated. Add the sugar and give a quick mix. Switch off flame, add chopped spring onions if using, or just garnish coriander leaves (I have used coriander leaves).

                                                          

NOTES

* You can add tomato ketchup 2 TSP too. In that case, omit adding the sugar.

* Sugar balances the flavours and so it's good to add. Omit if you don't like.

* Add more water if you wish to have more gravy.

Please check out more beef recipes here.

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