Beef stew

Beef stew

Whenever the word stew comes to my mind, it remembers me of christmas and easter breakfasts. Stew has occupied a special place in my breakfast table since childhood. Stew was a mandatory breakfast dish on all our special occasions at home.

You can prepare stew using beef, chicken, mutton, and vegetables.The recipe I am sharing here is of beef stew. It is a one pot beef recipe. I had used pressure cooker to prepare this delicious recipe of stew.

This is a coconut milk curry in which beef is stewed along with potatoes and carrot. The addition of spices like cardamom, cinnamon and cloves enhances the flavour of this curry. They are best served with appam, kallappam ( link given at end) and idiyappam.

This is a healthy and wholesome recipe of beef with the goodness of fresh coconut milk. Coconut milk makes the stew thicker and tastier. The beef is pressure cooked in the second milk of coconut. If you want to make this dish more spicier, you can add pepper powder as per your taste. Let us move to the recipe now and learn how to prepare this easy and simple beef stew.

Ingredients :

  • Beef, cut into small pieces – 1 kg
  • Garlic crushed – 6 pods
  • Potatoes, cut into medium sized cubes – 2
  • Carrots, cut into cubes – 1
  • Oil – 3 tablespoon
  • Salt – to taste
  • Cashewnuts – 8
  • Raisins – 10
  • Coconut milk – 2 cups

Take out the first thick milk by squeezing the coconut with 1/4 cup warm water. Add 1.5 cup water more to the coconut and take out the second lot of milk.

1.) To grind :

  • Turmeric powder – 1/4 teaspoon
  • Pepper – 1 tablespoon
  • Coriander powder – 1 tablespoon
  • Cardamoms – 3
  • Cloves – 4
  • Cinnamon – 1″ sized 3 pieces

2.) To fry :

  • Shallots, medium sized – 3
  • Ginger, sliced – 2″ piece
  • Green chillies slit – 2
  • Curry leaves – 2 sprig

Method of preparation :

  • Grind the ingredients mentioned under bracket (1) and keep aside
  • Heat oil in a pressure cooker and fry cashewnuts, raisins and ingredients mentioned under bracket (2) to a light golden colour one by one
  • Add the ground masala and fry it on a low flame, till the oil starts floating
  • Mix the crushed garlic, salt and meat together
  • Cover and cook for 10 minutes
  • Now add the potatoes, carrot and second milk of coconut
  • Mix well and pressure cook till the meat gets cooked well
  • Lastly add the first thick coconut milk
  • Leave it on low flame for 5 minutes stirring well
  • Take off from the flame and serve hot.

Stir Fry theeyal

Theeyal is a gravy based curry which is originated from Kerala. Theeyal is a side dish curry of rice. Here coconut is grinded along with spices and red chillies and is cooked in tamarind water along with any vegetables. Bittergourd, shallots, Ladies finger, Brinjal are the vegetables which I prefer to prepare theeyal. The aroma of the roasted coconut itself makes this dish delicious.

The colour of this curry is either brown or black, depending on the coconut roasting and spices added. Shallots can be substituted with onions cut into cubes if you are in a hurry burry or if the shallots are not available.But I always suggest to use shallots. The amazing fact of this curry is the taste mixture. We get sour or sweet in each bite.This curry can be refrigerated for 2 or 3 days, as we have roasted the coconut. Taste also will be more on the next day. So plan accordingly and prepare this recipe at your home also.


  • Bitter gourd/Brinjal or shallots(slender,cut lengthwise) – 200g
  • Shallots – 50 g
  • Green chilly (slit) – 3
  • Turmeric powder- 1/4 teaspoon
  • Tamarind- a gooseberry size
  • Salt – to taste
  • Jaggery – small piece
  • Cooking oil – 1.5 tablespoon
  • Mustard seeds- 1/4 teaspoon
  • Dry red chilli – 2

To prepare the theeyal mix :

  • Grated coconut – 1.5 cup
  • Coriander- 2 teaspoon
  • Dry red chilli – 6
  • Salt- to taste

Dry fry the ingredients to light brown, crispy texture, allow to cool, grind it and mix in tamarind water of 1 cup. Keep it aside.

Heat oil, saute dry red chilli, mustard seeds, allow seeds to pop, add curry leaves followed by the shallots. Saute till shallots are translucent. Add vegetables and green chillies. Saute till cooked, add theeyal mix and  allow to boil. Add the jaggery, and adjust the salt.Theeyal is ready for serving.Have it hot with rice

Mutton Stew

Mutton stew is a coconut based Mutton recipe which is enjoyed in Kerala along with the breakfast dishes like appam, idiyappam, puttu, bread etc. In this recipe, mutton is cooked in pressure cooker separately. People in Kerala prefer it during various occasions like Christmas, Easter, marriage ceremonies etc.

I am basically not a mutton lover when it is prepared in other forms. But this stew recipe is very tasty where the mutton is completely immersed in aromatic coconut milk and spices. Adding cashew nuts makes it much more tastier. Try this recipe of mutton on your next upcoming occasion and do enjoy an amazing dish.


  • Chopped Mutton pieces – 1 kg
  • Onions – 4,chopped
  • Green chillies – 3
  • Potatoes – 1 medium, cut into cubes
  • Carrot- 2,cut into cubes
  • Ginger chopped- 1 inch
  • Garlic- 4 pods
  • Coconut milk thin – 1.5 cups
  • Coconut milk thick – 1.5 cups
  • Pepper powder- 1/2 tspn
  • Coriander leaves/curry leaves – 1 sprig
  • Salt – 1.5 tspn
  • Dalda – 2 tbspn
  • Cashew nuts – 6
  • Raisins- 8

Spices used

  • Cardamom-5
  • Cinnamon- 2
  • Cloves -2
  • Pepper- 10 no’s

Method of preparation

  • Pressure cook the mutton by adding salt and chopped ginger
  • Boil the carrot and potato separately and keep aside
  • Heat Dalda in a kadai and add the spices,cashewnuts and raisins,allow it to sputter
  • Add onions,green chilli and garlic
  • Saute well
  • Once the onion becomes translucent,add 1 tbspn of cornflour and mix well
  • Mix the cooked mutton,potato and carrots to it
  • Add the thin coconut milk
  • Check the salt and add it as per your taste
  • Once it is completely boiled,add the thick coconut milk
  • Add pepper powder and saute well(for spicy curry lovers only)
  • Garnish with curry leaves or coriander leaves
  • Our tasty mutton curry is ready to serve.

Scrambled Egg Curry

Egg curries are usually one of the most common breakfast curries in kerala. It goes well with Paalappam(Hoppers), Idiyappam(String hoppers), Chappathi, poori,etc. This curry is also known as Bachelor’s egg curry. In this recipe, eggs are not boiled and kept aside for cooking. Instead, eggs are directly scrambled into the boiling curry. So, it is a very less time consuming curry. Do try this easy tasty egg curry in your home and let me know your feedback.

Ingredients :

  • Eggs – 3
  • Chopped Onions – 4 no’s
  • Chopped Ginger-small piece
  • Chopped Garlic- 4 cloves
  • Green chilli – 2
  • Salt – 3/4 tspn
  • Turmeric powder- 1/4 tbspn
  • Coriander powder- 1 tbspn
  • Kashmiri chilli powder – 1/2 tbspn
  • Garam Masala – 1/2 tbspn
  • Cornflour – 1 tbspn
  • Coconut milk- 2 cups
  • Curry leaves – 1 sprig

Method of preparation :

  • Heat a kadai and add 2 tbspn of oil
  • Add onions,salt and saute well till translucent
  • Add green chillies,ginger and garlic
  • Add turmeric powder,coriander powder,chilli powder and garam masala in low flame
  • Saute till the raw smell goes completely
  • Add cornflour
  • Then add coconut milk to it
  • To the boiling curry,add the eggs directly one by one
  • When one side of the egg is boiled,slowly flip the eggs using a spoon
  • When the other side is also boiled,switch off the flame
  • Garnish the curry with curry leaves.
  • Serve hot with appam,chappathis etc.

Kadala curry

Kadala curry or black chickpea curry is made using black chickpea with grinded coconut.Black chickpeas being a good source of proteins, this curry is nutritious and healthy. This curry is one of the most common breakfast curries in kerala.

It goes well with puttu, idiyappam, paratha, poori, etc. It can also be used as side dish for rice. When I hear of puttu, the best vegetarian combination that comes in my mind is this kadala curry. I will share the recipe of Kadala curry. Here is how to do it.Please do try at home.

First let’s see the ingredients for this preparation.


  • Kadala/Black chickpeas – 1 cup
  • Grated coconut- 1/2 cup
  • Onion – 2
  • Tomato – 1
  • Ginger garlic paste- 1 tspn
  • Turmeric powder- 1/4 tspn
  • Chilli powder- 1/2 tspn
  • Coriander powder – 1 tspn
  • Garam masala – 1 tspn
  • Green chilli – 2
  • Salt – as per required
  • Water
  • Oil

Method of preparation :

  • Rinse and soak the black chickpeas in 2 cups of water overnight
  • Pressure cook the chickpeas by using the same water + additional 1 cup of water by adding 1 tsp of salt
  • Meanwhile when the chickpeas are getting cooked,take a kadai
  • Add 2 tablespoon of oil
  • Add onion,stir and saute for a minute
  • Then add ginger garlic paste and green chilli
  • Saute till the onion becomes golden brown
  • Add tomato
  • Now add turmeric powder,chilli powder,coriander powder and garam masala
  • Stir the masalas very well on a low flame and saute for a minute
  • Grind the grated coconut and one handful of cooked chickpeas by adding some water
  • Add it to the prepared masala
  • Finally add the cooked black chickpeas/kadala to it
  • Add the chickpeas stock also
  • Taste and add salt if needed
  • Let the curry boil
  • Simmer until all the flavors and the chickpeas are well blended
  • Garnish the curry with curry leaves.

NB : Grinding together grated coconut and some cooked chickpeas gives a good texture for our curry.

Chilli pork

Chilli pork is one of the best and versatile dishes which goes well along with Noodles, Fried Rice , Nan, Chappathi, etc. In this recipe,the pork slices are very juicy. Chilli pork has got many varieties of preparation. This is a fantastic recipe of my mother, which she had received too many calls from other’s for the recipe after having taken her invitation for lunch and dinner.

Chilli pork

First let’s see the ingredients for this preparation.


Cooking of pork :

  • Pork – 1 kg
  • Chopped Ginger – 1 tablespoon
  • Vinegar – 1 tspn
  • Soya sauce – 1 tspn
  • Pepper powder-
  • Salt – as per required
  • Water – 1 cup

Cook the pork in pressure cooker by adding all the above ingredients in 1 cup of water.Pork pieces should be in the form of thin slices

Preparation of chilli pork :

  • Carrot – 2
  • Capsicum chopped square shape- 2
  • Onion chopped in square shape  – 3
  • Kashmiri chilli powder – 1 tspn
  • Pepper powder – 1/2 tspn
  • Green chilli – 2
  • Cornflour- 1 tbsp
  • Chopped celery – 2 tspn
  • Tomato sauce – 3 tbsp
  • Chilli sauce – 2 tbsp
  • Oil

Take a pan and add oil to it.Add onion,green chilli,carrot and saute well.Then add chilli powder and pepper powder to it.Saute until the raw smell goes completely.Add the cooked pork to it.Mix cornflour in 1 cup of water and add to pan.Add tomato sauce and chilli sauce to it.Saute for 2 minutes.Then add Capsicum.Garnish it with celery and serve hot.

NB : Addition of capsicum gives a wonderful taste.