Description

Beef Kanthari, Malabar style, is a flavorful dish originating from the Malabar region of Kerala, India. Here’s a description:

In this dish, tender pieces of beef are cooked with an array of spices and kanthari mulaku, also known as bird’s eye chili, which is a small and fiery variety of chili pepper commonly used in Kerala cuisine.

To prepare Beef Kanthari, the beef is first marinated with a mixture of spices such as turmeric, chili powder, coriander, cumin, and black pepper, along with garlic, ginger, and vinegar or lime juice. This marinade helps to infuse the beef with bold flavors and tenderize the meat.

Once marinated, the beef is cooked in a pan or skillet along with sliced onions, tomatoes, and kanthari mulaku. The kanthari mulaku adds a spicy kick to the dish, while the onions and tomatoes contribute sweetness and acidity, balancing out the heat from the chilies.

As the beef simmers, the spices meld together to create a rich and aromatic gravy that coats each piece of meat, resulting in a mouthwatering Beef Kanthari that is bursting with flavor.

Beef Kanthari, Malabar style, is typically served hot and garnished with fresh cilantro leaves for added freshness. It pairs well with steamed rice, appam, or parotta, making it a hearty and satisfying meal option.

With its bold flavors and fiery kick, Beef Kanthari, Malabar style, is sure to excite your taste buds and leave you craving for more.