Beef Chukka or Kerala Beef Stir Fry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 5 People
For marinating Beef
  • Beef, stew cut- 2 lb or 1 Kg
  • Ginger-Garlic paste- 1½ tbsp
  • Chili powder- 2 tsp
  • Coriander powder- 2 tsp
  • Turmeric powder- ¼ tsp
  • Garam Masala- 1 tsp
  • Curry leaves- 1 sprig
  • Salt- ¼ tsp
For Frying
  • Oil- ¾ cup
For Stir frying
  • Coconut oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Ginger, minced- 2 inch slice
  • Garlic, minced- 2 cloves
  • Green chilies, halved- 3 or 4
  • Curry leaves- 2 sprigs
  • Onion, sliced thin- 2
  • Ground pepper- ½ tsp
  • Salt- to taste
  • Lemon juice- juice of half lemon
  1. In a bowl, combine the beef with all the above mentioned ingredients "for marinating beef" and let marinate for 1 to 2 hours in the refrigerator.
  2. Add the marinated beef to a pressure cooker, add ¼ cup water and cook over medium heat till 2 to 3 whistles or 25 minutes.
  3. Or cook covered in a saucepan till the beef has cooked well- add water accordingly.
  4. After the pressure subsides, open the lid. Combine the cooked beef well.
  5. If there is any liquid left, cook over high heat till the liquid dries off.
  6. Transfer the cooked beef to a plate.
  7. Place the same pressure cooker over medium heat, add oil for frying.
  8. Add cooked beef and fry till browned ( fry in 2 batches).
  9. Transfer the fried beef to a plate lined with kitchen paper towel.
  10. You could use the pressure cooker to stir fry. If there is any fried oil left in the cooker, discard it. Or use a non-stick pan for stir frying.
  11. Place cooker over medium heat, add coconut oil and let it turn hot.
  12. Add mustard seeds, let it splutter.
  13. Add minced ginger and garlic, halved green chilies, stir fry till golden.
  14. Add curry leaves, stir fry for 30 seconds.
  15. Add sliced onions, season with salt and stir fry till onions turn slightly brown.
  16. Add the fried beef.
  17. Turn the heat to high and stir fry for 5 minutes.
  18. Add ground pepper and lemon juice, stir fry for a minute.
  19. Remove the pressure cooker from the heat and keep covered for a few minutes.
  20. Serve warm as an appetizer or can be served with poori or chapati.
  21. I drizzle some white vinegar just before serving, give it a mix- tastes really good, YUM.
Don't skip curry leaves.

Coconut oil imparts a nice aroma and nutty flavor.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at