Kerala Beef Fry/ Nadan beef dry fry

Kerala Beef Dry Fry

Kerala Beef fry and Malabar Porotta is the national dish of Kerala. Unlike other foods that are enjoyed all over the different parts of the state, Kerala Beef fry is relished all over the state. Like often said, it is not just food for us, it is an emotion. 🤩

I love those beef fry that you find on the streets; road side vendors take them to a next level and serve them with kappa (tapioca). This with a glass of hot tea is all you need.

I have heard that Kerala beef fry and pazham porichat (plantains batter fried) is a sensation at Kerala. Made gag just giving a thought about the combination but it every one seems to love it. That's my next mission, to try this fusion.😁

Kerala style beef is normally slow cooked with a medley of aromatic spices. But since we are always short in time I made this in a cooker. Easy job! Quite frankly, I was nowhere near the cooker when the beef got cooked. Got some time to chill. Thank god for pressure cookers. Always to the rescue.🤩

My cooker is the no-whistle type, now if you ask me the number of whistles I cannot assure you but it has to get done in about 7-8 whistles.

I pressure cooked my beef for about 20 minutes which was timed after my cooker starting giving the screeching sound (might be helpful if you have the same cooker as mine). I will insert a picture of my cooker too. After 20 minutes done, cook on simmer for another 5 minutes. Turn off the heat and wait for the pressure to depart on its own.

Apart from how it is traditionally made, with coconut bits (thenga kothu), this recipe has my own special touch to it. It is super easy, well the ingredients are nothing! When it comes to the cooking of beef you might think you need a lot of spices. But this dish is really a simple one. Before we start, remeber that the more you add curry leaves the better. 
Let's get cooking.! 😍


  • 700 gm beef (small cuts)
  • 2 big garlic cloves, paste
  • 1-inch ginger, paste
  • 1/4 tsp Turmeric powder
  • 4 tsp Chilli powder
  • 1 tsp meat masala
  • 1 1/4 tsp garam masala
  • Salt as required
  • 1 cup of water
  • 1 garlic clove, minced/paste
  • 5-6  twigs of curry leaves
  • Tomato paste 4-5 tbsp (Optional)
  • 4-5 tbsp pure coconut oil

Instructions :

  • Mix the beef with all the spices, until salt from the ingredients list. Add 1 cup of water or until the beef is immersed in water.

  • Now pressure cook for about 7-8 whistles and let the pressure depart on its own.

  • Take an iron pan or kadai and add the coconut oil. Once the oil is just about hot, decrease the flame and add the garlic paste and curry leaves, fry the Curry leaves well.
  • Add the tomato paste and sauté well.
  • Now add the beef stock water from the pressure cooked beef and let it reduce well.

  • Next, add the cooked beef and fry the beef well until its about dry. Not completely dry.  Your naadan beef dry fry is ready to have with flakey Malabar Porotta! 😍😋

  • Fry curry leaves in coconut oil and add to the dish as a garnish for extra elegance.
Please check notes for tips and tricks.


  1. Fry in an iron pan or kadhai for better flavor on medium-high heat tossing every other minute till it reaches your desired consistency.
  2. I used Pakistani beef here, I normally use Indian beef. But it still did turn out good. Alhamdulilah.
  3. I have used both the cuts of beef, boneless and with bone. The beef with bone is more flavorful with all the juices from the bone marrow makes it super delish.
  4. I added the tomato paste for that rich dry gravy texture also for a light tanginess. You may totally omit that. It's up to you.
  5. I had to add about 2 tsp of salt and a little extra in total in the end.
  6. Pressure cook for about 7-8 whistles, each cooker is different, so is the meat so check and cook more if required. Do not cook too long because you don't want it to be so tender that when you dry fry, all the beef gets squashed.
  7. Enjoy! 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me an mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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