Beef Peralan- Kerala Style Beef Spicy Ghee Roast

Beef Peralan- Kerala Style Beef Spicy Ghee Roast- Nadan Erachi Piralan

Beef Peralan- Kerala Style Beef Spicy Ghee Roast, is a classic recipe from South Indian beef recipes. This exotic dish is tangy, spicy with an unmistakable flavor of ghee roasted spices and beef. Do not skip on the ghee or substitute with oil, as it is the flavor of clarified butter that gives the dish its distinct flavor. This superb dish was introduced to me by my co- sister, who herself is an wonderful cook, lives in mangalore. I must say, this is a perfect recipe. I didn’t taste this dish before, I had it for the first time when I made it. It was mind blowing. The detailed recipe with step by step cooking pictures follows.

Beef Peralan- Nadan Beef Piralan

You can serve it with rice, mashed tapioca, chapati, poratta or naan. Poratta and beef spicy peralan is a nice combination. I got to know that there are different ways of making this dish done. But I would love to try out different versions. If you love spicy food this is must try, you will fall in love with this and leave you craving for more and more. I used whole spices and whole dry chilies, cooked and grounded to smooth paste for this particular recipe. The secret to the dark colour is ofcourse slow roasting.

Nadan Beef Pirilan

Tips- There is no tomatoes in this recipe, for sourness tamarind juice is used and for these reason this beef roast taste so special, compare to the usual one. This is a spicy dish due to the use of dry red chilies, pepper and green chilies. You can reduce the quantity according to your hot tolerance. Do not skip on the ghee or use oil, clarified butter that only gives the dish its distinct flavor.

Beef Perelan- Kerala Style Beef Spicy Roast

How to Make Beef Peralan- Kerala Style Beef Spicy Ghee Roast- Nadan Erachi Piralan

Clean and wash the meat pieces using little vinegar, drain the excess water and set aside.


Add whole dry red chilies, whole kashmiri chilies, cinnamon, cloves, cardamom, cumin seeds, fennel seeds and shallots in one cup boiling water, cook until the water has evaporated and the chilies swell up to double size.


When cools down, add to a blender and ground it to a smooth paste and set aside.

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In a pressure cooker, add beef pieces, onions, crushed ginger, garlic green chilies, turmeric powder, crushed pepper and salt. Combine well.


Add 1 cup water and cook for 4-5 whistles on medium flame or until meat cooks till tender.


Heat a pan with ghee, when it is hot add mustard seeds and allow it to splutter. Add curry leaves and combine well.

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Add the masala paste and saute until a nice aroma arrives.

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Add cooked meat pieces and combine well. Adjust salt at this level.

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Add tamarind juice and combine well.

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Stir and fry until the meat is coated with the masala. Serve along with mashed tapioca and rice.


Enjoy!! Happy cooking and stay healthy.


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