The word “thattukada” brings me a lot of good memories. Am sure that every Malayalee has tried this local fast food version at least once. The thattukada is a road side eatery / fast food outlet / hawker food. If you’ve been to Kerala, you can’t help but notice these thattukadas where porottas are made and I should say that sight itself is kinda appetizing!
My brother is a thattukada fan and he is the one who introduced me to this world of fiery n colorful thattu specials. He used to get parcels for me. His thattu favorites were squid curry, fried rice, kappa n meen curry and beef curry.
He had the habit of checking the dinner menu at home and if he was not happy, he’d immediately take his bike n go n fetch some thattukada specials. I used to wait to see the expression on his face to decide whether I should start having dinner or wait for those fiery thattu specials 
I guess spiciness is the trademark of thattu dishes and this curry is no exception. Please adjust the masala measurements to suite your spice tolerance level.
Here comes the recipe:
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Nadan Beef Curry. Through this dish I was trying to recreate the sweet memories of my child hood days. It all started with a chat I had with my recently married cousin sis. We were discussing about her cooking experiments. Suddenly she asked me, ‘do you remember Mary Chedathy’s beef curry?’ Mary Chedathy was our grandma’s assistant, our nanny, all rolled into one. She used to make a beef curry, the thought of which still makes my mouth water. After having a long discussion about her beef curry, I almost decided to give it a try and started thinking about the ingredients, method and all.
Finally I ended up with the recipe below. There is a small difference from her curry, as the gravy was thin. I made it thick for a change. The main ingredient apart from the beef is potato (I still remember how we used to fight for the potato pieces as kids 
So here is a modified version of our dear Mary Chedathy’s beef curry.
- Beef - 1/2 kg, cleaned and cut into small pieces
- Potato - 1 medium, cut into big cubes
- Onion - 2 medium
Ginger & garlic - crushed, 1 tbsp each
Green chilli - 2, slit lenghtwise
- Chili powder - 1/2 tbsp
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Meat masala - 1 tsp
- Medium thick coconut milk - 1 1/2 - 2 cups
Thick coconut milk - 1/2 - 1 cup
- Small onion - 4,5 chopped
Mustard seeds - 1 tsp
Fennel seeds (perumjeerakam) - a pinch
- Curry leaves
- Coconut oil
Heat oil and saute onion. Once it starts becoming brown add crushed ginger & garlic, green chilli and curry leaves. Stir for 2,3 minutes. Add masala powders and stir for 5 minutes. when the oil starts separating add beef & potato. Combine well. Add medium thick coconut milk. Cook till the beef & potato is done. Once the beef is cooked and gravy becomes thick , add thick coconut milk & mix. When it starts boiling, remove from gas.
Heat oil in a pan & splutter mustard seeds and fennel seeds. Add small onion & curry leaves, once the onion becomes golden brown add it to the curry. This curry is a perfect side dish for chappathi, appam, rice.
- Beef - 1/2 kg ( cut into medium sized cubes)
- Ginger - 1 tablespoon (chopped)
Meat masala/Garam masala - 1 teaspoon
Pepper powder - 1/2 teaspoon
Salt
Curry leaves
- Onion - 1 big ( chopped)
Ginger - 1/2 tablespoon ( chopped)
Green chilli - 2-3 (chopped)
- Meat Masala/Garam Masala - 2 teaspoon
- Curry leaves
- Potato - 1 medium (boiled & mashed)
- Bread Crumbs - 1 cup
Egg white - 1 egg
- Oil
Cook the cleaned beef with number 2 ingredients. Once it is cooled mince the meat using a food processor/chopper etc. Saute onion till it becomes soft.Add chopped ginger, green chillies and curry leaves.Add minced meat. Mix well. Add meat/garam masala. Saute the minced meat till it becomes dry. Allow the mixture to cool. Once it is cooled add mashed potatoes & mix well. Make small balls with the mixture & roll into desired shapes. Beat the egg white. Dip each cutlet in egg white & roll with bread crumbs. Deep fry in oil. Serve hot with tomato sauce and salad.
The keema can be stored in freezer for almost a month.
