Kerala Beef Tapioca Recipe – Authentic Coconut & Spice Curry

Last Updated on 4 months by Neha Deshmukh

Kerala Beef Tapioca Recipe – Authentic Coconut & Spice Curry

Hey everyone! If you’re anything like me, you absolutely love a good curry. And this Kerala Beef Tapioca recipe? It’s a special one. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and coconut. It’s comforting, flavorful, and a little bit different from your everyday curry – in the best way possible! I first made this for a potluck with friends, and it was a huge hit. I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any beef curry. The combination of tender beef, slightly chewy tapioca, and a rich, fragrant coconut-based gravy is simply divine. It’s a beautiful balance of textures and tastes – spicy, savory, and subtly sweet. Plus, it’s a fantastic way to experience the unique flavors of Kerala cuisine. It’s a bit of a project, but trust me, the end result is so worth it.

Ingredients

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

• 1.5 kg tapioca (peeled and cut)
• 0.5 tsp turmeric powder
• Sufficient water
• 700 gm boneless beef
• 1 tbsp coconut oil
• 1 tsp fenugreek seeds
• 1 large onion (sliced)
• 3 green chillies (slit)
• 1 tbsp ginger garlic paste
• 2 tbsp coriander powder
• 0.5 tsp chilli powder
• 0.5 tsp turmeric powder
• 1 tsp black pepper powder
• 0.75 tsp garam masala
• 4 tbsp grated coconut
• 2 green chillies
• 1 tsp ginger paste
• 0.5 tsp fennel powder
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 7-8 shallots (sliced)
• 1 handful curry leaves
• 5-6 dried red chillies

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Tapioca: We’re using a slightly firm variety of tapioca here, sometimes called “kappa” in Malayalam. It holds its shape well during cooking and has a lovely, slightly chewy texture. If you can find Indian tapioca, that’s ideal!
• Coconut Oil: Don’t even think about substituting this! Coconut oil is fundamental to Kerala cooking and gives the curry its signature aroma and flavor.
• Spice Blend: Kerala cuisine is known for its complex spice blends. We’re using a combination of coriander, chilli, turmeric, pepper, and garam masala to create a truly authentic flavor profile.
• Fenugreek Seeds: These little seeds add a unique, slightly bitter note that balances the richness of the coconut milk.
• Beef: I prefer using a cut with a little bit of marbling, like chuck, as it becomes incredibly tender during the long cooking process.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop your tapioca into small, bite-sized pieces. Give it a good wash to remove any excess starch.
2. Pop the tapioca into a pressure cooker with the 0.5 tsp turmeric powder and enough water to cover it. Pressure cook for 1 whistle, then drain and set aside.
3. In the same pressure cooker (or a separate one!), heat 1 tbsp coconut oil over medium heat. Add the fenugreek seeds and let them splutter – this releases their amazing flavor.
4. Add the sliced onions and slit green chillies. Sauté until the onions soften and turn translucent.
5. Stir in the ginger-garlic paste and cook for another 2 minutes, until fragrant. You’ll know it’s ready when you can really smell the ginger and garlic.
6. Now, add the coriander powder, chilli powder, turmeric powder, black pepper powder, and garam masala. Cook for about 5 minutes, stirring constantly, to toast the spices and prevent them from burning.
7. Add the beef and mix well, ensuring it’s coated in all those beautiful spices. Pressure cook for 3 whistles, then reduce the heat to low and simmer for 15-20 minutes, allowing the pressure to release naturally.
8. Once the pressure has released, simmer the cooked beef curry until the liquid reduces by about half. This will concentrate the flavors and create a richer gravy.
9. While the beef is simmering, let’s make the coconut paste. Grind the grated coconut, green chillies, ginger paste, and fennel powder into a smooth paste using a little water if needed.
10. In a separate pan, heat 1 tbsp coconut oil. Add the mustard seeds and let them pop. Then, add the sliced shallots, curry leaves, and dried red chillies. Sauté until the shallots turn golden brown and crispy.
11. Add the cooked tapioca and beef to the pan with the tempered spices. Mix everything thoroughly to combine.
12. Cover and cook on low heat for about 10 minutes, allowing the flavors to meld together beautifully. Serve hot!

Expert Tips

• Don’t skip the step of toasting the spices – it really enhances their flavor.
• Adjust the amount of chilli powder to your liking.
• Using a good quality coconut oil makes a huge difference.
• Allowing the pressure to release naturally from the pressure cooker results in more tender beef.

Variations

• Vegan Adaptation: Substitute the beef with jackfruit! It has a similar texture and absorbs the flavors beautifully.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the chilli powder to ¼ tsp and remove the green chillies.
  • Medium: Use the recipe as written.
  • Hot: Add an extra ½ tsp of chilli powder and use more green chillies.
• Festival Adaptations: This dish is often made during Onam and Eid celebrations in Kerala.

Serving Suggestions

This Kerala Beef Tapioca is fantastic served with:

• Steaming hot rice (a must!)
• Pappadums
• A side of thoran (a Kerala vegetable stir-fry)
• A dollop of yogurt to cool things down

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

What type of tapioca is best for this Kerala beef curry?

A slightly firm variety of tapioca, like “kappa,” is ideal. It holds its shape well during cooking.

Can I use a slow cooker instead of a pressure cooker?

Yes, you can! You’ll need to cook the beef for a longer time – about 6-8 hours on low.

What is the significance of fenugreek seeds in this recipe?

Fenugreek seeds add a unique, slightly bitter note that balances the richness of the coconut milk and other spices.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little water. If it’s too thin, simmer it for a longer time to reduce the liquid.

Can this curry be made ahead of time?

Absolutely! In fact, the flavors develop even more overnight. Just reheat gently before serving.