Kerala beef roast is one of the most flavourful and celebrated dishes in South Indian cooking. Slow-cooked with whole spices, fresh coconut slices, and curry leaves until deeply caramelised — it is a dish that rewards patience. The quality of the spices makes an enormous difference here. This recipe uses Tikachi Wayanad spices for an authentic result.

Ingredients (Serves 4-5)

1 kg beef (chuck or brisket, cut into 2-inch pieces) | 3 tablespoons coconut oil | 1 teaspoon mustard seeds | 2 dried red chillies | 15 curry leaves | 2 large onions, thinly sliced | 3 tablespoons ginger-garlic paste | Quarter coconut, cut into thin slices | 2 teaspoons Tikachi coriander powder | 2 teaspoons Tikachi black pepper powder | 1 teaspoon Tikachi red chilly powder | 1 teaspoon turmeric | Half teaspoon garam masala | Salt to taste

Method

Step 1 — Pressure cook: Combine beef with half the ginger-garlic paste, turmeric, salt, and 2 tablespoons water in a pressure cooker. Cook for 3 whistles. The beef should be almost cooked but still firm. Reserve the cooking liquid.

Step 2 — Roast the coconut: In a wide heavy pan, heat 1 tablespoon coconut oil. Add the coconut slices and fry until golden brown. Remove and set aside.

Step 3 — Build the masala: In the same pan, add the remaining oil. Add mustard seeds, dried chillies, and curry leaves. Add onions and fry on medium heat for 15 to 20 minutes until very dark golden — this is the key to the deep flavour.

Step 4 — Add spices: Add remaining ginger-garlic paste. Fry 2 minutes. Add all the spice powders. Stir and fry for 2 minutes until the raw smell disappears and the oil starts to separate.

Step 5 — Combine: Add the pressure-cooked beef and the reserved cooking liquid. Mix well to coat. Add the roasted coconut pieces.

Step 6 — Roast: Cook on medium heat, stirring frequently, until all the liquid evaporates and the masala coats the beef completely. Continue roasting until the beef pieces are darkly caramelised on the outside — this takes 20 to 25 minutes. Patience here is everything.

Serve with Kerala parotta, appam, or white rice. The black pepper from Tikachi is what makes this recipe stand out — Wayanad pepper has a sharpness that transforms this dish.

Get all Tikachi spices for this recipe at mytikachi.com.