Beef Stew with Coconut Dumplings – Authentic Kerala Recipe

Last Updated on 2 months by Neha Deshmukh

Beef Stew with Coconut Dumplings – Authentic Kerala Recipe

Hello friends! Today, I’m sharing a recipe that’s incredibly close to my heart – a hearty and flavorful Beef Stew with soft, melt-in-your-mouth Coconut Dumplings. This isn’t just a meal; it’s a warm hug in a bowl, reminiscent of cozy evenings back home in Kerala. I first made this for my family during a particularly chilly winter, and it was an instant hit! It’s a bit of a process, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

This Kerala Beef Stew (also known as Beef Ularthiyathu in some regions) is a beautiful blend of aromatic spices, tender meat, and fluffy coconut dumplings. It’s comforting, flavorful, and a little bit special. It’s perfect for a weekend dinner, a festive occasion, or whenever you’re craving something truly delicious. Plus, the coconut dumplings add a unique texture and subtle sweetness that you won’t find in other stews.

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 500gm beef/mutton with bone (cut into curry pieces)
• 1 tsp coriander powder
• 0.25 tsp turmeric powder
• 0.25 tsp red chilli powder
• 1 tsp salt (for marination)
• 0.25 cup grated coconut
• 0.25 tsp fennel powder
• 4 shallots (roughly chopped)
• 1.5 cup rice flour
• 1.75 cup warm water
• 0.75 tsp salt (for dumplings)
• 1 tbsp coconut oil (for marination)
• 1 large onion (chopped)
• 1 tbsp ginger garlic paste
• 2 tomatoes (chopped)
• 1 tsp coriander powder
• 0.25 tsp turmeric powder
• 0.75 tsp Kashmiri chilli powder
• 0.25 tsp fennel powder
• 0.25 tsp cumin powder
• 1 tsp salt (for stew)
• 1 tbsp coconut oil (for stew)
• 1 tsp mustard seeds
• 6-8 shallots (thinly sliced)
• 2 sprigs curry leaves
• 3 dry red chillies (broken into pieces)
• Coriander leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! This recipe really shines because of a few key players.

• Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut works in a pinch. It adds a lovely sweetness and richness to the dumplings.
• Fennel Powder: Don’t skip this! Fennel (or perumjeerakam as it’s known in Malayalam) is a staple in Kerala cuisine and lends a unique, slightly anise-like flavor.
• Shallots: These are essential. Shallots have a milder, sweeter flavor than regular onions and are used extensively in Kerala cooking. If you absolutely can’t find them, you can substitute with a small red onion, but the flavor won’t be quite the same.
• Beef/Mutton: I prefer using beef with the bone for maximum flavor. Mutton works beautifully too! The bone adds a depth of richness to the stew.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the meat. In a bowl, combine the beef/mutton with coriander powder, turmeric powder, red chilli powder, and 1 tsp salt. Add 1 tbsp coconut oil and mix well. Let this sit for at least an hour – longer is even better!
2. Now, for the dumplings. Grind the grated coconut, fennel powder, and 4 shallots into a coarse paste. Add the rice flour and 0.75 tsp salt, then gradually add the warm water, mixing until you form a soft, pliable dough.
3. Shape the dough into small, bite-sized dumplings. They don’t need to be perfect!
4. Steam the dumplings for 10-14 minutes, or until they are no longer sticky. Set aside.
5. Time to cook the meat! Pressure cook the marinated meat for 3 whistles, or until it’s beautifully tender. Once cooked, set the meat aside with its stock – that stock is liquid gold!
6. In a large pot or Dutch oven, heat 1 tbsp coconut oil. Sauté the chopped onion until golden brown. Add the ginger garlic paste and cook for another minute until fragrant.
7. Add the chopped tomatoes and cook until they soften. Now, add the coriander powder, turmeric powder, Kashmiri chilli powder, fennel powder, cumin powder, and 1 tsp salt. Cook the spices for about 2 minutes, stirring constantly to prevent burning.
8. Pour in the cooked meat and its stock. Bring to a simmer and cook until the mixture thickens slightly.
9. Gently fold in the steamed dumplings. Cover and simmer for another 10 minutes, allowing the dumplings to soak up all those delicious flavors.
10. Finally, prepare the tempering. Heat a small pan with a little oil. Add the mustard seeds and let them splutter. Add the thinly sliced shallots, dry red chillies, and curry leaves. Fry until the shallots are golden brown and crispy.
11. Pour the tempering over the stew. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pot when sautéing the onions – cook them in batches if necessary to ensure they brown properly.
• Adjust the amount of chilli powder to your liking. Kashmiri chilli powder adds color without too much heat.
• If the stew is too thick, add a little hot water to adjust the consistency.

Variations

• Vegan Adaptation: Swap the beef for jackfruit or mushrooms! Jackfruit, in particular, has a meaty texture that works wonderfully in this stew.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustments: My family loves a bit of heat, but you can easily tone it down by reducing the amount of chilli powder.
• Festival Adaptations: This stew is often made during Onam and Christmas in Kerala. Some families add a touch of coconut milk for extra richness during festive occasions.

Serving Suggestions

This Beef Stew is best served hot with steamed rice. A side of papadums or a simple vegetable thoran (stir-fry) would complete the meal perfectly. I personally love it with a bowl of matta rice – a reddish-brown Kerala rice variety.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

Q: What type of rice is best served with this stew?

A: Traditionally, matta rice is the go-to choice. But any long-grain rice, like basmati, will work beautifully.

Q: Can I make the dumplings ahead of time?

A: Absolutely! You can make the dumplings a day in advance and store them in the refrigerator. Just steam them right before adding them to the stew.

Q: What is the best way to adjust the spice level?

A: Start with less chilli powder and add more to taste. You can also remove the seeds from the red chillies before frying them in the tempering to reduce the heat.

Q: Can I use a different type of oil instead of coconut oil?

A: While coconut oil adds a distinct flavor, you can use vegetable oil or sunflower oil as a substitute.

Q: How can I tell if the meat is cooked properly?

A: The meat should be fork-tender and easily fall off the bone. If it’s still tough, continue pressure cooking for a few more whistles.

Enjoy this taste of Kerala! I hope this recipe brings as much joy to your table as it does to mine. Let me know in the comments how it turns out for you!